Ingredients
Scale
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
- 8 oz egg noodles
Instructions
- Cook the egg noodles according to package instructions. Drain and set aside.
- In a large skillet, cook ground beef over medium heat until browned. Remove excess fat if needed.
- Add chopped onion and minced garlic; cook until softened.
- Stir in sliced mushrooms and cook until tender.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard; simmer for 5 minutes.
- Lower heat and stir in sour cream until well combined. Season with salt and pepper.
- Serve the sauce over cooked egg noodles. Garnish with fresh parsley if desired.
Notes
- Use full-fat sour cream for a creamier texture.
- Can be made ahead and refrigerated for up to 2 days.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg