Ingredients
32ozbeef broth,(1 carton), low sodium, divided
1tbspcornstarch
2½tbspolive oil,divided
12ozbaby bella mushrooms,(cremini), cleaned, sliced ¼-inch thick
1cupyellow onion,chopped
1tbspgarlic cloves,minced
1lblean ground beef
salt and freshly ground black pepper
1tsppaprika
1tbspdijon mustard
2tspworcestershire
5cupsdry egg noodles,*
¾cupsour cream,**
2tbspfresh parsley,minced
Preparation
In a small bowl, whisk the cornstarch with 2 tablespoons of the beef broth. Set aside.
Heat 2 tablespoons of olive oil in a 12-inch sauté pan with tall sides or pot over medium-high heat. Add mushrooms and onions and sauté for about 10 to 12 minutes, tossing only occasionally for about every 3 minutes, or until browned.
Add garlic and sauté for about 1 minute. Transfer mixture to a sheet of foil or plate.
Heat the remaining oil in a pan over medium-high heat. Break the beef into 6 portions and add to skillet, season lightly with salt and pepper.
Let brown on the bottom for about 3 minutes, then turn and start breaking up beef. Continue to cook for about 3 minutes longer until just nearly cooked through. Drain fat, if needed, and no need to do so if using 90% lean.
Add the paprika, then cook for about 30 seconds longer. Pour in remaining beef beef broth while scraping up browned bits from the bottom of pan.
Add in dijon mustard, Worcestershire, mushroom mixture, then season with salt and pepper to taste.
Bring mixture to a simmer, add egg noodles and toss the mixture, cover and reduce heat to medium-low. Let simmer for about 3 minutes.
Whisk cornstarch mixture once more then pour into liquid in pan***, toss the mixture, then cover and continue to cook for about 2 to 3 minutes longer until noodles are al dente.
Remove from heat, add in sour cream, and toss. Let sit for about 1 minute.
Sprinkle with parsley and serve warm. Enjoy!
