1lb lean ground beef
¼ tsp. salt
1/8 tsp. pepper
1 tsp vegetable oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
¼ c. dry white wine
1 can (10 3/4 oz) condensed cream of mushroom soup
½ c. sour cream
1 TBSP Dijon mustard
4 c. cooked egg noodles
Preheat oven to 350. Spray 13x9” baking dish with nonstick cooking spray.
Place beef in large skillet; season with salt and pepper. Brown beef over medioum-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set beef aside.
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.
Makes 6 servings