Ingredients

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

Directions

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