Ingredients
- 1 pound ground beef
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon vegetable oil
- 8 ounces sliced mushrooms
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/4 cup dry white wine or beef broth
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 tablespoon Dijon-style mustard
- 4 cups cooked egg noodles
Preparation
Step 1
Preheat oven to 350°F. Lightly grease a 13 × 9-inch baking dish.
Place beef in a large skillet; add salt and pepper. Cook beef over medium-high heat until browned and crumbly, stirring to separate beef. Drain fat from skillet. Remove beef from skillet; set aside.
Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir just until onion is tender, about 2 minutes. Add wine. Reduce the heat to medium-low and simmer for 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 until heated through, about 30 minutes. Sprinkle with chopped fresh parsley, if desired.