Ingredients:

  • 1 lb lean ground beef (90/10)
  • 8 oz cremini mushrooms, sliced thick
  • 1 small yellow onion, finely 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 tsp smoked paprika
  • 3/4 cup full-fat sour cream, room temperature
  • 12 oz wide egg noodles
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Cook the 12 oz wide egg noodles in salted water according to package directions until tender but firm to the bite. Drain and set aside, tossing with a little butter if they'll be sitting long.
  2. Add sliced mushrooms to a dry, hot skillet over medium high heat. Cook 5 minutes until they release moisture and turn deep brown.
  3. Add the 1 lb ground beef and diced onion to the skillet with the mushrooms. Cook 7 minutes until beef is crumbly and no longer pink.
  4. Stir in the minced garlic, salt, pepper, and smoked paprika. Cook 1 minute until the garlic is fragrant and toasted.
  5. Sprinkle the 2 tbsp flour over the meat mixture. Stir constantly for 2 minutes until the raw flour scent disappears.
  6. Slowly pour in the 2 cups beef broth, Worcestershire sauce, and Dijon mustard while stirring to deglaze the pan.
  7. Bring the mixture to a gentle boil, then reduce heat. Simmer 5 minutes until the sauce thickens and looks glossy. While simmering, boil the egg noodles in a separate pot according to package directions; drain and set aside.
  8. Place the 3/4 cup sour cream in a small bowl. Whisk in a ladle of the hot sauce until smooth and warmed through.
  9. Stir the tempered sour cream back into the skillet. Cook 2 minutes on low heat until completely integrated and velvety.
  10. Toss the cooked noodles into the sauce or serve the sauce over them. Garnish with parsley until the dish looks vibrant and fresh.