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Ingredients
- 1 pkg (1lb) Creamette extra wide egg noodles, uncooked
- 1 lb lean ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, chopped
- 2 TBS flour
- 2 tsp beef-flavor instant bouillon (or 2 cubes)
- 1/4 tsp pepper
- 1 (10-3/4 oz) can condensed cream of mushroom soup
- 1 cup water
- 1 (4-1/2 oz) jar sliced mushrooms, drained
- 1 (8oz) container sour cream
- 2 TBS chopped parsley
Details
Servings 6
Preparation
Step 1
Cook noodles according to package directions. In large skillet, over medium heat, brown beef; pour off fat. Add onion and garlic; cook and stir until onion is tender. Stir in 1 TBS flour, bouillon and pepper then soup, water and mushrooms; mix well. Bring to a boil; reduce heat and simmer 15 minutes. Combine sour cream with remaining 1 TBS flour and parsley. Sir into beef mixture; heat through (do not boil). Serve over hot cooked noodles.
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