Ingredients:
1 lb lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oil, to taste
8 ounces sliced fresh mushrooms
1 large onions, chopped
3 minced garlic cloves, I just use the jarred kind
1/4 cup dry white wine or 1/4 cup chicken broth or 1/4 cup chicken bouillon
1 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup sour cream
1 tablespoon Dijon mustard
4 cups cooked egg noodles
Directions:
In lg, deep frying pan, brown hamburger, salt and pepper until done, breaking up.
Drain grease, add oil, mushrooms, onion and garlic.
Cook and stir until onion is tender, about 2 minutes.
Add wine (*or sub), reduce heat to med-low and simmer 3 minutes.
Stir in soup, sour cream and mustard until combined.
Stir in cooked noodles, (**if pan is too small, pour noodles into large dish, pour meat mixture over, and toss to coat), then pour all into greased 13×9-inch baking dish or pan.
Cover and bake at 350 F for 20 minutes.
Uncover and bake 10 minutes longer.
*Serve with tossed salad and garlic bread.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.