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Ground Beef and Noodles
Ground Beef and Noodles
Ingredients| 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 (10 3/4 ounce) can 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) |
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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.
Makes 6 servings.
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