Ingredients:

  • 1 lb lean ground beef (90/10)
  • 8 oz cremini mushrooms, sliced thin
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups high-quality beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp onion powder
  • 3/4 cup full-fat sour cream, room temperature
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and set aside.
  2. In a large skillet over medium-high heat, add the ground beef in large chunks. Let sit undisturbed for 3 minutes to develop a dark, mahogany crust (Maillard reaction). Break into smaller pieces, cook through, and drain excess fat, leaving 1 tablespoon in the pan.
  3. Add the sliced mushrooms and diced onions to the skillet. Sauté in the beef fat until the mushrooms have released their moisture and turned golden brown, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Push the meat and vegetable mixture to the sides of the pan. Melt the butter in the center, then whisk in the flour to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
  5. Gradually whisk in the beef broth, Worcestershire sauce, Dijon mustard, and onion powder. Simmer for 3-5 minutes until the sauce thickens and becomes glossy.
  6. Remove the skillet from the heat. Stir in the room-temperature sour cream until the sauce is velvety and smooth. Season with salt and pepper to taste.
  7. Toss the cooked egg noodles into the sauce or serve the sauce over the noodles. Garnish with fresh parsley and serve immediately.