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Quick Notes: This is my husband’s recipe, which I believe was his father’s before him. It’s been around. I have a weird thing about the texture of ground beef in noodles, so we have subbed out steak or other cuts of beef before with some success. You can definitely do that if you prefer. I have genuinely never once cooked this recipe, so I had to have my husband tell me how to do it. For your sake, I’ve edited his “rendition” for clarity.
Ingredients
- 16 oz bag of egg noodles (cooked by package specifications and drained)
- 1 lb ground beef
- 1 tub of sour cream (whatever the fuck the normal size is)
- 1 can cream of mushroom soup
- 2 cups sliced white mushrooms
- 1/2 white onion, diced
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
Instructions
- In a large deep skillet, or even in a large pot, brown the beef over medium-high heat with the onion.
- Add the mushrooms and Worcestershire. Cook covered for 2-3 minutes or until the mushrooms get soft.
- Stir in the sour cream and cream of mushroom soup. Cook until bubbly.
- Pour over noodles and stir (or you can plate the noodles and top with sauce. We usually serve it family-style so we just mix it all together).
- Salt and pepper to taste.
This recipe goes great with a salad. Why not make it a meal with a great appetizer from our Snacks section?
