Ingredients

• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/2 pound ground beef
• 8 ounces mushrooms, sliced
• 1/8 teaspoon black pepper
• 8 ounces wide egg noodles
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1/3 cup sour cream
• 1 tablespoon chopped parsley, optional

Directions

Add garlic and butter to a large pot or skillet. Sauté over medium heat for about one minute, until garlic is soft and fragrant. Add ground beef; continue to sauté until fully browned. Add sliced mushrooms and black pepper to the pot. Sauté until mushrooms are soft. Add uncooked egg noodles, beef broth, Worcestershire sauce and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles at this point. Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, stir and replace the lid, reducing the heat to low. Simmer on low heat for about 7-10 minutes, stirring occasionally. After 7-10 minutes, the pasta should be tender and most of the liquid absorbed. Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Add extra salt and pepper to taste. Sprinkle with parsley if desired. Serve hot and enjoy!!