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Bring a pot of water to boil and begin to cook egg noodles according to package directions.
In a large skillet over medium high heat, brown ground beef along with the onions and garlic until thoroughly cooked.
Drain ground beef to remove excess grease from pan. Put pan back on stove over medium heat (don't add the ground beef back in yet.)
Add butter to the pan and allow it to melt. Then add flour to pan, whisk and let it absorb butter.
Add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2-3 minutes until you see it thicken slightly.
Bring temperature down to medium and whisk in sour cream and cream of mushroom soup. Stir until mixture is thoroughly incorporated.
Add salt & pepper. Keep tasting mixture until it is seasoned the way you like. If it gets too thick, just add a tad more beef broth.
Add ground beef back to mixture until reheated. Serve over egg noodles.