1 tbsp olive oil
8 oz. white button mushrooms, sliced
3 tbsp butter
1/2 onion, diced
1 lb. ground beef, 80% lean
2 tsp garlic powder
4-5 tbsp flour
1 tsp paprika
1/4 cup Worchestershire sauce
1/4 cup dry sherry (or beef broth)
4 cups low sodium beef broth
1 1/2 tsp salt
1/2 tsp black pepper
4 cups dry egg noodles
1/2 cup sour cream
1 to 2 tbsp freshly chopped parsley
Step 1: Add the olive oil and 2 tablespoons butter to a large skillet (that has a lid) and sauté the mushrooms over medium heat, until tender, about 5 to 6 minutes. Remove from skillet to a plate and save the juice.
Step 2: Return the skillet to the stove top and melt the 1 tablespoon butter. Add the ground beef and onion, cook until ground beef is broken up and cooked through.
Step 3: Stir in the flour, garlic power and paprika until flour has browned a little, about 1 to 2 minutes. Splash the Worchestershire sauce and dry sherry into the pan and stir, scraping any browned bits from the bottom of the pan, cooking until thick gravy forms.
Step 4: Gradually stir in the beef broth, salt and pepper. Bring mixture to a boil and add the egg noodles. Reduce heat to a simmer and cover. Stir often until noodles are tender, about 8 to 10 minutes. Return the mushrooms to the skillet and stir to combine.
Step 5: Stir in the sour cream and freshly chopped parsley