Creamy Ground Beef Stroganoff with Egg Noodles Recipe

Ingredients

• 1 pound lean ground beef
• 1 small onion, finely diced
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 packet (0.87 oz) brown gravy mix
• 1 cup cold water
• 1 can (10 oz) cream of mushroom soup
• 1/2 cup sour cream
• 2 teaspoons dried parsley
• 1 bag (12 oz) wide egg noodles

Instructions

1. 1

   Cook the Noodles: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

2. 2

   Brown the Beef and Onion: In a large skillet over medium-high heat, add the lean ground beef and diced onion. Cook, stirring frequently, until the beef is fully browned and the onions are translucent, about 6-8 minutes. Drain excess fat if needed.

3. 3

   Season and Add Gravy Mix: Sprinkle garlic powder, onion powder, salt, and pepper over the cooked beef mixture. Stir well to incorporate. Then sprinkle in the brown gravy mix and stir to coat the beef evenly.

4. 4

   Add Liquids and Soup: Pour in 1 cup of cold water and add the can of cream of mushroom soup. Stir everything to combine thoroughly. Bring the mixture to a simmer and allow it to cook for about 5-7 minutes, stirring occasionally, until the sauce thickens.

5. 5

   Finish with Sour Cream and Parsley: Remove the skillet from heat and gently stir in the sour cream and dried parsley until smooth and creamy. Adjust seasoning with additional salt or pepper if needed.

6. 6

   Combine with Noodles: Add the drained egg noodles to the skillet and toss gently to coat them evenly with the stroganoff sauce.

7. 7

   Serve hot, garnished with additional parsley if desired, for a hearty and comforting meal.