This comfort food has a delicious creamy sauce that the egg noodles get drenched in. A family favorite.
8 oz. uncooked medium egg noodles
1 lb. of ground beef, extra lean
1 cup prechopped onion
1 teaspoon bottled minced garlic
1 (8 oz.) package cremini mushrooms sliced
1 can of cream of mushroom soup, add a little milk to smooth out the soup
3/4 cup sour cream
3 tablespoons of parsley
Cook pasta according to package directions, drain. Cook beef over medium heat in a skillet. Cook until browned, stirring to crumble. Add onion, garlic and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Add cream of mushroom soup and pasta. Reduce heat, and simmer 1 minute or until slightly thick. Remove from heat. Stir in sour cream and sprinkle the parsley on top.
Serve with a salad.