Instructions

• Bring a large pot of salted water to a boil and cook 8 ounces egg noodles according to package instructions until al dente; drain and set aside.
• Heat 2 teaspoons olive oil in a large skillet or Dutch oven over medium-high heat. Add 1 pound ground beef and sprinkle with ½ teaspoon salt and ¼ teaspoon ground black pepper. Cook, breaking up the meat with a wooden spoon, until no pink remains (about 5–7 minutes). Drain excess fat and return the beef to the pan.
• Add 1 medium yellow onion (finely diced) and cook over medium heat until translucent, about 2 minutes.
• Add 8 ounces mushrooms (sliced) and cook until softened and most of their moisture has evaporated, about 3–4 minutes.
• Add 2 cloves garlic (minced) and sauté for about 30 seconds, until fragrant.
• Add 2 tablespoons butter and let it melt. Sprinkle in 3 tablespoons all purpose flour and stir continuously, cooking for about 2 minutes to form a roux.
• Gradually add 1 ½ cups beef broth while stirring to prevent lumps, then stir in 2 teaspoons Worcestershire sauce. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes until the sauce slightly thickens.
• Remove the pan from heat and stir in ¾ cup sour cream until smooth. Taste and season with additional salt and pepper if needed.
• Serve the beef mixture over the cooked egg noodles or stir the noodles into the sauce to combine. Garnish with finely chopped parsley.