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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 ounce(s) egg noodles |
1 pound(s) ground beef |
1 onion chopped |
1 clove(s) garlic minced |
8 ounce(s) fresh baby bella mushrooms sliced |
1/8 cube(s) dry sherry optional |
1/4 teaspoon(s) black pepper |
2 teaspoon(s) flour |
1 can(s) cream of mushroom soup |
1 tablespoon(s) worchestershire sauce |
1 cup(s) sour cream - light |
1 tablespoon(s) parsley, dill or chives minced |
Directions:
1. ) Set large pot of water on to boil. Brown ground beef. Drain all but 2 teaspoons of fat. Saute onion until translucent, add garlic and mushrooms; sauté until mushroom give up there moisture and begin to brown. Optional, at this point add a splash of dry sherry.
2. ) Sprinkle on flour and mix. Add cream of mushroom soup, worchestershire sauce and pepper. Simmer on low for about 15 minutes. Meanwhile, cook the egg noodles. and drain.
3. ) When ready to serve, stir in sour cream and a splash of Lea and Perrin's. Warm gently, but do not boil. Serve over hot noodles and garnish with either minced parsley, dill or chives.
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