Ingredients

The following ingredients have 4 Servings
  • 1/2-1 pound lean ground beef (use more or less to make it as meaty as desired, 1/2 lb is usually a great ratio)
  • 24-32 ounces medium-width egg noodles (approx. 2 bags)
  • 2 cans mushrooms (sliced & drained)
  • 1 can cream of mushroom soup
  • 1 10.5 ounce can beef consomme (an equal amount of beef broth plus one beef bouillon cube can be substituted)
  • 12 ounces sour cream
  • 1 medium onion (chopped)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Fill a large pot halfway with water, cover, leave it to boil over high heat.
  • Meanwhile, crumble the beef into a large saucepan, add chopped onion and garlic powder. Sauté on medium-high until the beef is browned and the onion is soft. If the beef lets off more than 3 tablespoons of fat, drain it carefully. A little bit of fat will help the dish, while too much will make it greasy.
  • Add the mushrooms, consommé, salt, and pepper to the beef & onion mixture. Simmer on low for 10 minutes.
  • When the water is boiling, add the noodles and cook until they are soft but not soggy. Drain carefully, leaving the noodles in the large pot.
  • Add the ground beef & mushroom mixture, cream of mushroom soup, and sour cream. Mix gently until everything is combined. Let it sit, covered, for about 5 minutes before serving, giving all the flavors some time to blend.
  • This dish is best served on a plate since the flavors really develop as it cools. Taste before seasoning, then sprinkle sparingly with salt and pepper as desired.