Prep time: 10 minutes
Cook Time: 25 minutes
4 tbs butter, divided
8 oz button mushrooms, thickly sliced
1 lb Caramelized Onion Seasoned 85% Lean Ground Beef
5 tsp all purpose flour
One 15-oz can low-sodium beef broth
8 oz dried egg noodles, cooked
1/3 cup sour cream
2 tbs coarsely chopped parsley
- In large nonstick skillet over medium-high heat, melt 2 tbs butter. Add mushrooms and cook, stirring occasionally, for 10 minutes, or until tender and brown. Push mushrooms to one side of skillet.
- Add beef to skillet and cook, without mixing in mushrooms, and break up meat into large clusters, for 6 minutes, or until browned and cooked through. Mix mushrooms into beef.
- Sprinkle with flour then stir in broth. Simmer 6 minutes, or until sauce thickens.
- Toss warm egg noodles with 2 tbs butter and transfer to platter. Spoon beef mixture over noodles. Dollop sour cream over beef and sprinkle with parsley.