Step 1

Start a large pot of liberally salted water to boil for the pasta.

Step 2

Cook ground beef and onion in a large skillet over high heat, seasoning with salt and pepper to taste. Pour off excessive pan drippings if present (you don’t need to completely drain the pan – some drippings are good and add flavor). Reduce heat to medium.

Step 3

Combine gravy mixes, water and worcestershire sauce in a bowl then stir until mixed well. Add gravy mixture to skillet. Stir and cook for 3-4 minutes or until gravy has thickened.

Step 4

Add garlic powder, pepper and cream of mushroom soup to skillet then mix well. Cook mixture until simmering then reduce heat to low while the pasta cooks.

Step 5

Cook pasta 1-2 minutes less than recommended cooking time. We want the pasta to be a smidge firm. Drain very well.

Step 6

Stir sour cream into skillet until thoroughly combined. Turn off heat.

Step 7

Add drained, cooked pasta to skillet then gently stir until well coated. Cover then let rest 10 minutes. Gently stir once before serving.