Step 1

Bring a pot of water to a boil and add the egg noodles. Cook to package instructions. Drain of water and add to casserole dish.

Step 2

In a 12 inch skillet over medium heat, brown the ground beef. Drain of excess grease and set aside cooked burger.

Step 3

To the skillet add 2 Tablespoons of butter, mushrooms, onion, and 1/2 teaspoon salt. Saute over medium heat until golden brown, stirring occasionally for about 5 minutes. Add the minced garlic and stir another 30 seconds.

Step 4

Dust vegetables in the skillet with flour and stir, covering all the vegetables. Slowly pour in the beef stock to create a roux. Bring to a simmer and let thicken, about 5 minutes.

Step 5

Stir in the Worcestershire sauce, Dijon, ground beef, salt and pepper to taste. Remove from heat and stir in the sour cream. Pour stroganoff on top of the egg noodles in the casserole dish, stirring slightly to ensure all noodles are covered.

Step 6

In a microwave bowl, melt the remaining butter. Add the breadcrumbs and toss until coated. Sprinkle evenly on top of the stroganoff. Bake at 375F for 25 minutes, until contents are bubbly and topping is golden.

Step 7

Garnish with parsely and serve.