Ingredients
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1 large onion, chopped
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1 lb lean ground beef
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 teaspoon oil, to taste
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8 ounces sliced fresh mushrooms
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3 minced garlic cloves, I just use the jarred kind
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1/4 cup chicken broth or 1/4 cup chicken bouillon
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1 (10 3/4 ounce) can cream of mushroom soup
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1/2 cup sour cream
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1 tablespoon Dijon mustard
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4 cups cooked egg noodles
Instructions
- 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 13x9-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.