Ingredients
16ozegg noodles,package
2tbspbutter
1lbground beef
1onion,chopped
1tbspall-purpose flour
4.5ozsliced mushrooms,drained
1tbspgarlic salt
10.75ozcream of mushroom soup,such as Campbell’s®
10.75ozcream of chicken soup,such as Campbell’s®
1cupsour cream
Preparation
Bring a large pot of lightly salted water to a boil.
Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
Melt butter in a large skillet over medium-high heat. Saute onion in hot butter until translucent for about 5 minutes.
Add ground beef to skillet in small chunks; cook and stir to break the beef into smaller pieces as it cooks until no longer pink for about 5 to 7 minutes.
Sprinkle flour over the beef mixture, stir, and cook for 1 minute. Stir mushrooms and garlic salt into the beef mixture.
Pour mushroom soup and chicken soup over beef, stir, and cook until hot for about 5 minutes.
Add sour cream, stir until smooth, and cook until again hot for 2 to 3 minutes more.
Pour beef mixture over the cooked egg noodles.
