We’ve only recently started making this recipe. This is a quick and easy recipe, and the boys finally transitioned into stroganoff lovers, so it has become a regular in our house. Of course there are lots of opportunities to get fancy by either using thin sliced steak, slow cooked roast, or making a “proper” cream sauce, but we enjoy this easy version just as much. We also acknowledge this isn’t a “real stroganoff” so we renamed it to stroganoodle. I hope you enjoy it as much as we do!

Ingredients

• 1 lb lean ground beef
• 1-2 pats of butter
• 1 large onion, sliced thin
• 1/2 package mushrooms, capped, washed, and sliced thin (discard stems)
• 1 can cream of mushroom
• 1 (8 oz) tub sour cream
• 1 tsp Worcestershire sauce
• 1 pkg wide egg noodles
• Salt and pepper to taste

Instructions

1. Mix cream of mushroom and sour cream in a bowl. Set aside.
2. Brown the ground beef and drain any grease. Set aside.
3. Saute the onion with a pat of butter until just soft. Add the mushrooms and cook an additional 3 to 5 minutes.
4. Add ground beef back to the pan and combine.
5. Add cream mixture and Worcestershire. Mix well, and simmer on low heat.
6. Fill a large pot 3/4 full with water and add a bit of salt. Bring to a boil. Add egg noodles and cook until soft. Drain and return to pot.
7. Pour sauce over noodles and mix well. Serve in bowls.