Step 1

Heat a large skillet over medium-high heat with olive oil.

Step 2

Add the onions and cook, stirring, for 2 to 3 minutes. Add the ground beef. Brown the beef, garlic powder, onion powder, paprika, salt and pepper. Cook, breaking up the meat with the back of a spoon, until no longer pink, 5 to 7 minutes. [If you feel like there is too much excess fat, drain off but reserve about 2 tablespoons of the fat to saute the mushrooms in.]

Step 3

Add the dijon mustard and mushrooms and cook, stirring, until well-combined and when the mushrooms have soaked up some of the excess fat and are softened, 3 to 4 minutes.

Step 4

Then, add the uncooked wide egg noodles, beef broth and white wine vinegar. Bring to a boil and cook, stirring often, until noodles are tender and liquid has been absorbed, about 12 minutes.

Step 5

Remove skillet from heat and stir in the sour cream. Taste and add more salt, if desired. Garnish with thyme, serve and enjoy!