When I was little my mom used to make lots of things that you had to put on top of noodles. I’m the youngest of eight and we had to stretch that food as far as it would go. It’s now a favorite that I’ve enjoyed for years and is super easy to make and takes less than 30 minutes to complete. You can make this with either ground beef or stew meat. If I’d had stew meat on hand I most certainly would have made it that way, but since I didn’t, improvising allowed me to used the ground beef instead. I believe that my kids wouldn’t have preferred it with the stew meat. I guess next I make it with stew meat, I’ll have to see if my theory is right and let you all know, until then here’s the recipe.


1 1/2 lbs. Ground Beef
1 8 oz. Container of Mushrooms, sliced
1/2 Onion, Chopped
1 Clove Garlic, pressed
1 10.5 oz. can Cream of Mushroom Soup
1 Cup Sour Cream
1 Package Egg Noodles (any width you prefer)

In a large skillet, brown ground beef until cooked through. Add onion and garlic and stir until onion is translucent. Add soup and sour cream, stir until well combined then let simmer until noodles are cooked through. Serve over noodles or just eat out of the pan, another thing I don’t do, promise.


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