Step 1

Heat a large non-stick skillet over medium-high heat. Add ground beef and season with salt and pepper.

Step 2

Add onion and garlic and cook, breaking the meat up into small pieces, until it is nearly browned, but still slightly pink. Drain any excess grease.

Step 3

Add sliced mushrooms and cook until the mushrooms are browned and slightly soft and the meat is cooked through.

Step 4

Add the homemade or canned cream of mushroom soup and beef broth and cook over medium heat, stirring occasionally, allowing the mixture to bubble and simmer, about 3-4 minutes.

Step 5

Stir in the sour cream, parsley and additional salt and pepper to taste.

Step 6

Serve over cooked egg noodles or hot, cooked rice. Sprinkle with fresh parsley, if desired.