Description
A quick and satisfying meal combining ground beef, creamy mushroom soup, and tangy sour cream, perfect for family dinners.
Ingredients
Scale
- 1 lb lean ground beef
- 1 small onion, finely chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black 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 tsp dried parsley
- 1 bag (12 oz) wide egg noodles
Instructions
- Cook the wide egg noodles according to package instructions. Drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef for 5-7 minutes, breaking it apart as it cooks.
- Add the finely chopped onion and cook for another 3-4 minutes until translucent. Add garlic powder, onion powder, salt, and black pepper, mixing well.
- Whisk together the brown gravy mix and cold water in a separate bowl. Pour into the skillet, stirring continuously until the mixture thickens (about 2-3 minutes).
- Stir in the cream of mushroom soup until fully incorporated.
- Lower the heat to simmer, add sour cream and dried parsley, and mix well. Cook for an additional 2-3 minutes.
- Add the cooked egg noodles to the skillet and toss gently to coat with the beef mixture.
- Remove from heat and serve hot.
Notes
Pairs well with garlic bread or a side salad. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg