Step 1

Start by bringing a large pot of water to boil and cook your egg noodles according to the package instructions.

Step 2

While your noodles are boiling, begin browning your ground beef over medium heat in a large cast iron skillet until the beef is fully cooked and no pink remains. If desired, add in and cook fresh mushrooms and diced onion with the ground beef. Once fully cooked, drain beef and set aside.

Step 3

Using the same skillet as before, begin melting butter in the pan over medium heat. Once melted, add flour and stir until combined.

Step 4

Using a large whisk, add in beef broth and begin stirring vigorously to remove lumps. Turn the heat up to high and bring to a boil for 2-3 minutes until the sauce has thickened.

Step 5

Lower heat to medium and add the cream of mushroom soup, stirring until combined. Remove from heat and let cool for 1-2 minutes. Slowly stir in the sour cream and season to taste. I love adding salt, pepper, garlic powder, and onion powder, and if I want a little kick will sometimes add some paprika.

Step 6

Once you’ve seasoned it to perfection, re-add the cooked ground beef, stir, and let simmer on low heat for 5 minutes.

Step 7

Add your drained noodles to the pan and stir until well combined. If desired, top with fresh parsley and enjoy!