Ingredients
- 1 (6 ounce) package egg noodles (such as No Yolks®)
- 1 pound lean ground beef
- 1 (8 ounce) package mushrooms, sliced
- 2 cloves garlic, minced
- ½ teaspoon mustard powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup light sour cream
- ½ cup low-sodium beef broth
What Makes This Recipe Special
Tips From The Kitchen
- Don’t overcook the mushrooms; sauté them until just golden for the best texture.
- Let the sauce simmer gently to develop deep flavors without curdling the cream.
Step 1
Bring a pot of salted water to a boil. Toss in the egg noodles and cook them until they’re tender but still have a bit of bite—about 5 minutes should do it. While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef, mushrooms, onion, garlic, mustard powder, salt, and pepper. Cook everything together, stirring now and then, until the beef is browned and the veggies have softened, about 7 to 10 minutes. Drain off any extra fat or liquid from the pan.
Step 2
In a small bowl, mix the sour cream, mayonnaise, and beef broth until smooth. Pour this mixture into the skillet with the beef and veggies, then let it all simmer gently for around 10 minutes so the flavors can come together. Once the sauce is ready, you can either plate the noodles and spoon the sauce on top or stir the noodles right into the sauce—whichever you prefer. Serve warm and enjoy!
