Ingredients:
2 cups frozen mixed vegetables
8 cups broad egg noodles ( a 375-gram package)
1 tablespoon canola oil
1 lb lean ground beef
1/2 lb sliced mushrooms ( about 4 cups)
1 teaspoon Worcestershire sauce
2 teaspoons dried dill weed
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon fresh ground black pepper
1 (10 ounce) cans cream of mushroom soup, undiluted
1 cup low-fat sour cream
Directions:
Measure out frozen vegetables (you can substitute frozen peas, if you want) and set aside on kitchen counter.
Bring a large saucepan of salted water to a boil; add noodles and cook according to package directions, about 6 minutes; drain well when done.
Meanwhile, heat oil in a LARGE wide saucepan (I use a dutch oven) over medium-high heat; add meat and mushrooms.
Stir in worcestershire sauce, dillweed, salt, pepper and nutmeg; stir often with a fork to keep meat crumbly until it is no longer pink, about 5 minutes.
Drain off any fat.
Stir in undiluted can of soup; stir constantly until hot, about 1 minute.
Reduce heat to medium and add hot drained noodles and frozen veggies.
Stir often until hot, about 2 minutes; this is why you need the large pot, as this makes a LOT.
Taste and add more dillweed and nutmeg, if desired.
Remove from heat; thoroughly stir in sour cream, put mixture into a serving bowl, and serve.
Servings: 8
Time preparation: 10 min.
Time total: 30 min.