Ingredients
>
9 oz wide egg noodles (about 3/4 of package)
>
1 tbsp canola oil
>
1 yellow onion, finely chopped
>
2 (8 oz) pkgs sliced mushrooms
>
1/2 (3.5 lb) family pack lean ground beef
>
3 cloves garlic, minced
>
3/4 cup sour cream
>
2 tbsp chopped parsley
Steps
1
Bring a medium pot of salted water to a boil on high. Cook noodles according to package directions. When noodles are cooked, drain, reserving ½ cup pasta water. Return noodles to pot.
2
Meanwhile, in a 12” skillet, heat oil over medium-high. Add onion and mushrooms. Cook 5 to 6 minutes, until softened. Season with salt and pepper. Add ground beef and cook 6 to 8 minutes, until fully cooked, breaking up meat with a spatula. Season with salt and pepper. Add garlic and cook 30 seconds, until fragrant.
3
Add noodles to skillet and toss with beef mixture, sour cream and ¼ cup pasta water. Add additional pasta water as needed to make a creamy sauce. Season with salt and pepper. Garnish with parsley.
Tips
To make ahead, prepare beef as directed in Step 2, let cool, then add to a resealable freezer bag; freeze for up to 4 months. Thaw overnight in the fridge or place under cold running water until thawed. Add beef mixture to a large microwave-safe bowl and microwave 1 to 2 minutes, until warm. Proceed with the rest of the recipe (steps 1 and 3).
