EASY WEEKNIGHT DINNER

Ingredients

Brown the ground beef

Cook the sliced mushrooms and onions in the butter for 5-6 minutes or until the onions start to soften.

Next, add the garlic and black pepper. Cook for 1 minute, stir often.

Add the flour and cook with the mushroom onion mixture for 1½ -2 minutes, stir almost constantly.

Add the beef broth while stirring. Continue adding and stirring until the flour dissolves. Then stir in the Worcestershire sauce.

Return the browned beef to the skillet. Stir well to combine with the sauce. Raise the heat and bring the sauce to a boil.

Lower the heat, cover, and cook for 20 minutes. Stir occasionally and keep at a simmer. Raise or lower the heat as needed.

Let the stroganoff cool some. Temper the sour cream until no longer cold. Add it to the beef mushroom gravy. Stir to combine.

Make the egg noodles while the sauce cooks. Cook them following the package directions for al dente. Drain well.

Add the noodles to the sauce, toss and stir until combined. Taste and add salt if needed. Serve and garnish with parsley, if desired.