Step 1

Cut up 1/2 an onion and saute in a large pan with 2 TBSP cooking oil over medium heat until softened.

Step 2

Add ground beef, turn heat up to medium-high, and season with salt, pepper, onion & garlic powder, and seasoned salt.

Step 3

Tilt pan, push beef to one side, and let fat from beef collect on the other. Add enough flour to make a thick roux. Cook over low heat, keeping pan tilted, for 2 minutes.

Step 4

Set pan back down and combine flour roux with beef. Add sherry & enough pasta water to make a sauce, stir frequently.

Step 5

Add your Better Than Bouillon, beef, and stir to combine. Taste sauce and add additional salt if necessary.

Step 6

Add cooked egg noodles to pan and toss to cover pasta. Stir in sour cream.