“Rich, creamy, and deeply comforting. Egg noodles cooked in beef broth create a velvety sauce.”
1Ingredients
2Instructions
In a large, deep skillet, brown the beef over medium-high heat. If using ground beef, drain excess fat.
Add chopped onion and sliced mushrooms. Cook 4–5 minutes until vegetables are soft and mushrooms have browned. Add garlic and cook 1 more minute.
Pour in beef broth and Worcestershire sauce, scraping up any browned bits. Season with salt and pepper. Bring to a boil.
Stir in dry egg noodles, ensuring they are mostly submerged in the broth.
Reduce heat to medium-low, cover, and simmer 8–10 minutes, stirring occasionally, until noodles are tender.
Remove skillet from heat. Stir in sour cream until sauce is smooth and creamy. Garnish with fresh parsley and serve.
Always remove the pan from the heat before stirring in the sour cream to prevent the dairy from curdling in the hot sauce.
