Ingredients

• 4 cups uncooked egg noodles
• 2 tbsp olive oil
• 3 tbsp all purpose flour
• 3 tbsp salted butter melted
• 1 large onion diced
• 1 lb. LEAN ground beef
• 10 oz. sliced baby portabella or button mushrooms
• 3 cloves fresh garlic minced
• 1 tsp paprika
• 4 cups beef broth
• 1 tsp white pepper
• 2 tsp italian parsley
• 1 tsp black pepper
• 1 tsp Adobo red top
• 2 tsp Worcestershire sauce
• 1 tsp salt
• 3/4 cup sour cream

Instructions

1. In a Large skillet, add in your mushrooms, olive oil, white pepper & adobo, stir to coat evenly
2. Cook the mushrooms, covered, until they are tender (about 7 minutes) uncovering & stirring periodically. Remove from pan and set them aside.
3. In the same skillet, add in the uncooked lean beef, diced onions, paprika, salt, black pepper, minced garlic and melted butter until meat is browned. Drain grease & return to stovetop.
4. Now, stir in the all purpose flour gently until it becomes thickened.
5. One by one add in the Worcestershire sauce & beef broth and bring to a boil while stirring.
6. Add in the uncooked egg noodles and the cooked mushrooms.
7. Reduce heat to LOW and allow to simmer covered. stirring often until egg noodles are 'al dente', about 8 minutes. add in parsley.
8. Remove from heat and let sit about 5 minutes uncovered before stirring in the sour cream.
9. ENJOY!