Ingredients:

  • 1 tbsp (15ml) Olive Oil
  • 1 lb (450g) Ground Beef (80/20 or leaner)
  • 1 medium Yellow Onion, chopped (approx. 1 cup)
  • 8 oz (225g) Mushrooms, sliced (cremini or white button)
  • 2 cloves Garlic, minced
  • 2 tbsp (30g) All-Purpose Flour
  • 2 cups (475ml) Beef Broth (low sodium preferred)
  • 1 tbsp (15ml) Worcestershire Sauce
  • 1 tsp (5ml) Dijon Mustard
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Black Pepper
  • 8 oz (225g) Egg Noodles
  • 1/2 cup (120ml) Sour Cream (full fat or light)
  • 2 tbsp Fresh Parsley, chopped (for garnish)
  • Salt, to taste

Instructions:

  1. Cook egg noodles according to package directions. Drain and set aside.
  2. Heat olive oil in the skillet. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chopped onion and sliced mushrooms to the skillet with the beef. Cook until softened, about 5-7 minutes.
  4. Stir in minced garlic and cook for 1 minute more. Sprinkle flour over the mixture and cook for 1 minute, stirring constantly.
  5. Gradually pour in beef broth, scraping up any browned bits from the bottom of the skillet. Stir in Worcestershire sauce, Dijon mustard, smoked paprika, and black pepper. Bring to a simmer.
  6. Reduce heat to low and simmer for 15-20 minutes, or until the sauce has thickened to your liking.
  7. Remove from heat and stir in sour cream until smooth. Do not boil after adding sour cream!
  8. Gently fold in cooked egg noodles. Season with salt to taste. Garnish with fresh parsley. Serve immediately.