Ingredients

• 4 tablespoons butter , divided
• 6 ounces fresh mushrooms , sliced
• 1 medium onion , chopped
• 1 , 12 ounce
• 2 pounds lean ground beef
• 0.25 cups all-purpose flour
• 2 cups beef broth
• 1 cup sour cream
• salt and black pepper to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms and onion; cook and stir until soft, about 5 minutes. Transfer to a bowl; do not clean the skillet.
3. 3 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
4. 4 While the noodles are cooking, melt remaining 2 tablespoons butter in the skillet over medium heat. Add ground beef and sauté until browned and crumbly, 7 to 9 minutes.
5. 5 Mix in flour and cook for 1 minute.
6. 6 Stir in broth and cook until slightly thickened, 2 to 4 minutes.
7. 7 Add mushroom mixture, then stir in sour cream, salt, and pepper. Cook, stirring occasionally until sauce is hot, 2 to 3 minutes; do not boil.

Nutrition per serving