Ingredients

• •12 oz egg noodles
• •1 1/2 lb lean ground beef
• •1 tbsp olive oil
• •8 oz cremini mushrooms, sliced
• •1 medium yellow onion, diced
• •3 cloves garlic, minced
• •2 tbsp all-purpose flour
• •2 cups low-sodium beef broth
• •1 tbsp Worcestershire sauce
• •1 tsp Dijon mustard
• •1/2 tsp paprika
• •1/2 tsp salt
• •1/4 tsp black pepper
• •3/4 cup sour cream
• •2 tbsp fresh parsley, chopped

Instructions

1. 1Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until al dente. Drain and set aside.
2. 2Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into crumbles as it cooks. Drain excess fat if necessary and transfer the beef to a plate.
3. 3Add the olive oil and mushrooms to the skillet. Cook for 4–5 minutes until the mushrooms are browned and have released most of their moisture.
4. 4Add the onion and cook for another 2–3 minutes until softened. Stir in the garlic and cook for about 30 seconds.
5. 5Sprinkle the flour over the mushrooms and onions. Stir continuously for about 1 minute.
6. 6Slowly pour in the beef broth while stirring. Add the Worcestershire sauce, Dijon mustard, paprika, salt and black pepper.
7. 7Return the ground beef to the skillet. Reduce the heat and simmer for 4–5 minutes until the sauce thickens.
8. 8Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy. Do not allow the sauce to boil after adding the sour cream.
9. 9Add the cooked egg noodles and toss until everything is evenly coated in the stroganoff sauce.
10. 10Sprinkle with fresh parsley and serve immediately.