INGREDIENTS  

• 1 lb ground beef
• ½ cup onion, diced
• 1 clove minced garlic
• 3 tbsp butter
• 3 tbsp flour
• 1½ cups beef broth
• 1 tbsp Worcestershire sauce
• 1 can Cream of Mushroom soup
• 1 cup sour cream
• 1 tsp salt
• ½ tsp pepper
• freshly chopped parsley, for garnish
• cooked egg noodles

INSTRUCTIONS 

• Place a large pot of water over high heat. When water comes to a boil add a teaspoon of salt and add noodles. Cook noodles until tender. Follow directions on the package.
• When noodles are tender, drain and set aside. Keep warm.
• While the noodles are cooking, cook ground beef and onion over medium heat in a large skillet.
• Break up beef into crumbles as it cooks.
• Add minced garlic and cook for another 1-2 minutes.
• Remove beef mixture from the skillet and drain off any excess fat. Set beef mixture aside and keep warm.
• In the same skillet heat butter over medium heat.
• Once butter is melted, sprinkle flour over the butter.
• Use a whisk to combine butter and flour. Continue to stir continuously until flour begins to turn a light toasted brown in color.
• Slowly add beef broth and Worcestershire sauce to the pan, whisking continuously until mixture is smooth and no lumps remain.
• Continue whisking sauce as it comes to a simmer and starts to thicken.
• Whisk in the Cream of Mushroom soup, whisking until well combined.
• Add salt and pepper.
• Whisk in the sour cream and continue to stir until sauce is smooth and creamy.
• Return beef to the pan and stir to combine.
• Continue to cook over medium heat until sauce and beef are heated through and sauce is rich and thick and creamy.
• Spoon a generous amount of the beef sauce over a bed of noodles.
• Garnish with freshly chopped parsley to serve.

NOTES

VARIATION:  Add a 6.5 oz can of sliced mushrooms (drained) to the sauce.