Step 1

Put the water for the noodles on to boil and toss in some salt.

Step 2

Place the ground beef and onions in a large skillet over medium-high heat, and sprinkle on the salt, seasoning salt, onion powder, black pepper, garlic powder, dried parsley, and fresh thyme.

Step 3

Brown the ground beef and onions, stirring frequently, until there is no more pink. Remove the beef from the pan, but keep some of the grease in the pan. You want a few tablespoons in there. If there isn't excess grease, toss in a couple tablespoons of butter.

Step 4

Put in the sliced mushrooms, and stir occasionally until they are softened and lightly browned. Add back in the ground beef mixture, and pour in the sherry or beef broth, and bring up to a simmer.

Step 5

Whisk together the milk and cornstarch, and stir into the sauce. Simmer over medium-low heat until slightly thickened.

Step 6

When the water begins to boil, put the noodles in and cook until they are almost done. When they are about 3-4 minutes from done, drain well and add into the beef mixture.

Step 7

Remove the stroganoff from the heat, stir to combine, and add in the sour cream. Stir to mix and serve immediately with crusty bread and your favorite vegetable.