Ingredients
Scale
- 1 lb lean ground beef (80/20)
- 8 oz fresh mushrooms (button or cremini), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1 cup full-fat sour cream
- 8 oz egg noodles
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tbsp olive oil or butter
Instructions
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned; break it apart with a spatula.
- Stir in chopped onions and sliced mushrooms, cooking until the onions are translucent and mushrooms are tender.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in beef broth, Worcestershire sauce, and Dijon mustard. Let simmer for 5 minutes to meld flavors.
- Reduce heat to low and stir in sour cream until combined. Warm through without boiling.
- Meanwhile, boil egg noodles according to package instructions until al dente; drain and fold into the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 440
- Sugar: 3g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg