Serves: 4

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


  1. 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.
  2. 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.
  3. Sprinkle with flour then stir in broth. Simmer 6 minutes, or until sauce thickens.
  4. 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.