Ingredients:

  • 12 oz (340g) Wide Egg Noodles
  • 2 quarts (1.9 L) Water, plus 1 tbsp Salt, for boiling
  • 1 tbsp (15 ml) Olive Oil or Vegetable Oil
  • 5 lbs (680g) Lean Ground Beef (85/15 ratio recommended)
  • 1 large (150g) Yellow Onion, finely diced
  • 8 oz (225g) Cremini Mushrooms (Baby Bellas), sliced thickly
  • 2 cloves Garlic, minced
  • 1 tsp (5 ml) Dried Thyme
  • 2 tbsp (30g) Unsalted Butter
  • 2 tbsp (30g) All-Purpose Flour
  • 1 cup (240 ml) Beef Broth (low sodium, high quality)
  • 1 tbsp (15 ml) Worcestershire Sauce
  • 1 tbsp (15 ml) Dijon Mustard
  • 1/2 tsp (2.5g) Salt, plus more to taste
  • 1/4 tsp (1.25g) Black Pepper, freshly ground
  • 1 cup (240 ml) Full-Fat Sour Cream (or Crème Fraîche)
  • 2 tbsp (30g) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Cook the Noodles: Bring the salted water to a rolling boil in a stockpot. Add the egg noodles and cook according to package instructions until al dente (usually 6–8 minutes). Drain the noodles, reserving about 1/2 cup (120ml) of the starchy pasta water. Set aside.
  2. Brown the Beef: Heat the oil in a deep skillet over medium-high heat until shimmering. Add the ground beef, breaking it up slightly. Cook without stirring for 3-4 minutes to develop a deep brown crust on the bottom. Break the meat into smaller pieces and continue cooking until no pink remains. Drain off excess fat, leaving about 2 tablespoons (30ml) in the pan.
  3. Build the Mushroom Base: Add the diced onion and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their moisture and started to brown (approximately 6–8 minutes). Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant. Push the meat and mushroom mixture to one side of the skillet.
  4. Create the Roux and Sauce Base: Add the butter to the cleared side of the pan. Once melted, sprinkle in the flour. Whisk the flour and butter together for 1 minute to cook off the raw flour taste. Slowly pour the beef broth into the roux, whisking continuously to ensure no lumps form. Scrape up any browned bits (fond) from the bottom of the pan.
  5. Simmer and Season: Stir in the Worcestershire sauce and Dijon mustard. Bring the sauce to a gentle simmer, stirring to incorporate the meat and mushroom mixture. Reduce the heat to low. Add the salt and pepper. Simmer gently for 5–7 minutes, allowing the sauce to thicken slightly.
  6. Finish and Serve: Temper the cream by scooping 2–3 tablespoons of the hot sauce into the sour cream in a small bowl, stirring thoroughly. Remove the skillet from the heat entirely. Gently fold the tempered sour cream mixture into the sauce until fully incorporated and creamy. Do not allow the sauce to boil after adding the sour cream. Adjust consistency with reserved pasta water if needed. Add the drained egg noodles directly to the skillet and toss to coat. Serve immediately, garnished generously with fresh parsley.