Ingredients
8ozegg noodles
1lbground beef
2tbspunsalted butter
8ozmushrooms,sliced
½yellow onion,sliced
1garlic clove,minced
½tspdried thyme
½tspkosher salt
¼tspcoarse ground black pepper
1tbspWorcestershire sauce
2cupsbeef broth
1tbspcornstarch
Preparation
Cook the egg noodles a minute shy of the directions. Drain the noodles, making sure not to rinse.
Place the ground beef to a large skillet, break them apart into large crumbles, then cook for 6 to 8 minutes until well browned. Remove from the pan.
Add the butter, mushrooms, onions, and garlic, thyme, salt, and pepper. Sauté until golden brown for 5 minutes, then remove from the pan with a slotted spoon. Set aside.
Pour in the Worcestershire sauce, beef broth, and cornstarch, whisking it together until well combined and the sauce starts to thicken.
Add in the mushroom mixture, ground beef, and pasta, then mix to combine.
Serve warm, and enjoy!
