Beef Stroganooff Casserole

1 pound lean 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 white wine

1 can (10 3/4 oz.) cream of mushroom soup -- undiluted

1/2 cup sour cream

1 Tablespoon Dijon mustard

4 cups cooked egg noodles

chopped fresh parsley -- optional Radish slices and fresh Italian parsley -- optional

Preheat oven to 350. Spray 13x9 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 seperate 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 desiered. Garnish with radish and parsley sprigs, if desired.

Makes 6 servings.