Ingredients:

  • 1 lb ground beef (85/15 lean-to-fat ratio)
  • 8 oz sliced baby bella mushrooms
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • ¾ cup full-fat sour cream
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in the skillet over medium-high heat.
  2. Add the ground beef, breaking it apart with your spoon. Cook until the meat is mahogany-colored and no longer pink.
  3. Stir in the diced onions and sliced mushrooms. Sauté for 5–7 minutes until the mushrooms have softened and released their moisture.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle the flour over the beef mixture. Stir constantly for 2 minutes to cook out the raw flour taste.
  6. Slowly pour in the beef broth while stirring. Add the Worcestershire sauce, paprika, salt, and pepper.
  7. Lower the heat to medium and simmer for 5–10 minutes until the sauce thickens and begins to bubble gently.
  8. While the sauce simmers, boil the egg noodles in a separate pot according to package instructions. Drain and set aside.
  9. Remove the skillet from the heat entirely. Stir in the sour cream until the sauce is completely smooth and glossy.
  10. Fold in the cooked noodles or serve the beef mixture directly over a bed of noodles. Garnish with fresh parsley.