Ingredients

The following ingredients have 6 Servings
  • ½ pound Lean ground beef
  • ½ Onion
  • 1 teaspoon Garlic powder
  • 8 ounces Mushrooms (sliced, or 1 can sliced mushrooms, drained)
  • 1½ cups Beef broth
  • 10.5 ounces Cream of Mushroom soup (1 can)
  • ½ cup Sour cream
  • 3 cups Egg Noodles (measured dry and cooked molto al dente ( about 1 minute under the al dente stage). )
  • Salt and Pepper q.b. (Quanto basta ( to your taste).)
  • Parsley for garnish (chopped)

Instruction

  • Add the beef to a 12" deep skillet with chopped onion and garlic powder. Cook over medium-high heat until the beef is browned and the onion is soft. Drain fat.
  • Add the mushrooms and sauté until the mushroom cook and soften. (This is not necessary if you use the canned variety.)
  • Pour in the broth and add the salt and pepper to taste. Bring to a simmer and cook for 10 minutes.
  • Add mushroom soup and simmer 5 minutes more.
  • Stir in the sour cream and cooked pasta. Cook on low just until heated through.
  • Garnish with parsley and serve.