- 30 mins
- 45 mins
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Ingredients
- 1/2 lb ground beef
- 1/4 c chopped onion
- 3/4 c water - boiling/hot
- 1 beef bouillon cube
- 2 tsp Worcestershire sauce
- 1 can (4 oz) sliced mushrooms, drained -- optional
- 1 c (8 oz) sour cream
- 1-1/2 tbsp flour
- 6 c (8 oz) Skinner Extra Wide Egg Noodles, uncooked
- Chopped fresh parsley -- optional
Preparation
Step 1
In small saucepan, cook meat and onion until meat is brown and onion is tender, about 5 minutes. Add bouillon cube to the water stirring to dissolve. Add this (bouillon water), and Worcestershire to meat; stir in mushrooms (if desired); reduce heat; mix well. Stir together sour cream and flour; add to beef mixture. Cook, stirring occasionally, until sauce thickens; do not boil. Meanwhile, cook noodles according to package directions; drain. Toss hot noodles and sauce; sprinkle with parsley, if desired.
4 servings.