Ingredients

The following ingredients have 8 Servings
  • 16 ounces egg noodles
  • 3 tbsp unsalted butter
  • 1 pound lean ground beef
  • salt and pepper
  • 1/3 cup yellow onion (diced)
  • 4 cloves garlic (minced)
  • 16 ounces white mushrooms (sliced)
  • 1/2 cup dry white wine (cooking wine or broth)
  • 2-1/2 cups beef broth
  • 2 tsp worcestershire sauce
  • 3 tbsp all-purpose flour
  • 1/2 cup sour cream (full or reduced fat)
  • chopped parsley for garnish

Instruction

  • Bring a large pot of water to boil and cook egg noodles according to package directions. Drain, reserving 1 cup of cooking liquid.
  • While water is coming to a boil for the pasta, cook the meat mixture:
  • In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Add ground beef and brown until there is no longer any pink, about 3 minutes. Remove the meat from the pan into a bowl and set aside.
  • In the same skillet, melt another 1 tablespoon of the butter. Add the onion and cook until tender, about 2 minutes. Add the garlic and mushrooms to the onion and continue cooking an additonal 3 - 5 minutes until the mushrooms are soft. Scrape the garlic and vegetables into the bowl with the meat and set aside.
  • Into the same skillet, pour in the wine to de-glaze. Scrape the bits from the bottom of the pan and cook until the wine is reduced by half.
  • In a small bowl, whisk the broth, worcestershire and flour until smooth. Pour into the skillet with the wine. Bring to a boil and continue stirring as the mixture thickens.
  • Whisk the sour cream into the mixture until smooth. Reduce the heat to medium.
  • Add the beef and vegetables back into the skillet and cook until heated thru. If the sauce is too thick, stir in the reserved pasta cooking liquid a tablespoon at a time to thin to desired consistency.
  • Divide drained pasta into serving bowls and ladle meat mixture over the noodles. Garnish with parsley to serve.