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Sausage Stroganoff


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  • 1 lb original sausage
  • 1 can condensed cream of mushroom soup
  • 1 cup beef broth
  • 1 can (2.5 ounce) mushrooms drained
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup sour cream
  • 8 ounces noodles, prepared



Step 1

in a large skillet over medium heat, crumble and cook sausage until browned. Stir in soup, broth, mushrooms and worcestershire sauce. Bring to a boil and remove from heat. Stir in sour cream. Serve over hot noodles


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