Ingredients Jump to Instructions ↓

  1. 1 pound lean ground beef

  2. 1/4 teaspoon salt

  3. 1/8 teaspoon black pepper

  4. 1 teaspoon vegetable oil

  5. 8 ounces sliced mushrooms

  6. 1 large onion, chopped

  7. 3 cloves garlic, minced

  8. 1/4 cup white wine

  9. 1, 10 3/4 ounces, can cream of mushroom soup, undiluted

  10. 1/2 cup sour cream

  11. 1 tablespoon Dijon mustard

  12. 4 cups cooked egg noodles Chopped fresh parsley, optional Radish slices and fresh Italian parsley, optional

Instructions Jump to Ingredients ↑

  1. : Preheat oven to 350 degrees F. Spray 13 x 9 inch baking dish with nonstick cooking spray. Place beef in large skillet. Sprinkle with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate beef. Drain fat from skillet. Set aside beef. Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic. Cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat. Stir in soup, sour cream and mustard until well combined. Return beef to skillet. Place noodles in prepared dish. Pour beef mixture over noodles. Stir until noodles are well coated. Bake uncovered 30 minutes or until heated through. Sprinkle with chopped parsley, if desired. Garnish with radish and parsley sprigs, if desired.


Send feedback