Ingredients
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1 1/2 lbs ground beef
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1/2 onion, chopped
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1 (10 3/4 ounce) can cream of mushroom soup
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1/2 cup milk
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1/2 teaspoon garlic powder
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1/2 tablespoon ketchup
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1 (4 ounce) can sliced mushrooms, drained
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1/2 tablespoon dried parsley flakes
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1/8 teaspoon pepper
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4 ounces sour cream
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hot egg noodles
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1 beef bouillon cube, Crushed
Instructions
- In a large, deep skillet, add onions and beef and brown until no longer pink.
- Drain off fat.
- Stir in Remaining Ingredients, except sour cream, reduce heat, cover and simmer 20-25 minutes, stirring occasionally.
- Remove from heat when mixture thickens to desired consistency and let sit for a few minutes. Then add sour cream and mix well until blended.
- Serve immediately over hot noodles.
- ****EDIT: If you prefer your stroganoff mixture a little thinner, increase the milk from 1/2 cup to 3/4 cup.