Ground Beef and Noodles

pound lean ground beef

/4 teaspoon salt

/8 teaspoon black pepper

teaspoon vegetable oil

ounces sliced mushrooms

large onion, chopped

cloves garlic, minced

/4 cup white wine

(10 3/4 ounce) can cream of mushroom soup, undiluted

/2 cup sour cream

tablespoon Dijon mustard

cups cooked egg noodles

Chopped fresh parsley (optional)

Radish slices and fresh Italian parsley (optional)

Preheat oven to 350 degrees F. Spray 13 x 9 inch baking dish with nonstick cooking spray.

Place beef in large skillet; sprinkle with salt and pepper. Brown beef over medium−high heat until no

longer pink, stirring to separate beef. Drain fat from skillet; set aside beef.

Heat oil in same skillet over medium−high heat until hot. Add mushrooms, onion and garlic; cook and

stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium−low and simmer 3 minutes.

Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.

Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake

uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desired. Garnish with

radish and parsley sprigs, if desired.

Makes 6 servings.

Ground Beef and Noodles

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