Ingredients
Equipment
Method
- Brown ground beef, onion, and garlic in a pan until no pink remains. Drain fat.
- Add sliced mushrooms and cook for 2-3 minutes. Stir in flour and cook for 1 more minute.
- Add broth, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer on low for 10 minutes.
- Cook egg noodles according to package directions.
- Remove beef mixture from heat. Stir in sour cream and parsley.
- Serve the beef mixture over the cooked egg noodles.
Nutrition
Notes
Use regular beef broth for best flavor. Fresh mushrooms are recommended, but canned can be used. Remove the sauce from heat before adding sour cream to prevent curdling. Greek yogurt can be substituted for sour cream. For a thicker sauce, mix equal parts cornstarch and cold water and add gradually while stirring. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.