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Better than any store-bough mix!
Total: 30 minutes
Prep: 10 minutes
Cook: 20 minutes
Yield: 3 - 4 servings
Starting at: $8 Shop now
Cook egg noodles in boiling salted water (about 2 tsps. of salt in a large pot of water). Once el dente, strain and set aside. Season with butter, salt and pepper, if desired. A little butter will prevent the noodles from sticking together.
Season the ground beef with Salt, Pepper and Garlic Powder and then brown the beef on medium/high heat. Sprinkle the flour a little bit at a time over the beef and mix it in well. Small amounts at a time will prevent the flour from producing clumps. It should all appear to disintegrate into the ground beef and natural oils. Set beef aside in a bowl.
In the same pan, use a few Tbsps of oil and sauté sliced mushrooms and onions. Season with a sprinkle of salt.
Add the Beef mixture into the pan with the mushrooms and onions. Add Beef Broth (Vegetable and Chicken Broth also work as substitutes) & pour in the Cream. Stir until well-combined and sauce starts to thicken.
Add frozen peas (optional) and simmer everything on low heat until desired thickness is reached and peas are cooked through.
Add noodles to a bowl and top with Beef and sauce mixture. Garnish with some chopped green onions or parsley. Enjoy!
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