Ingredients

• 1 pound ground beef chuck
• 1 , 8 ounce
• 1 medium onion , chopped
• 2 cloves garlic , minced
• 2 tablespoons all-purpose flour
• 1 , 14 ounce
• 1 , 10.5 ounce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon ground black pepper
• 0.5 teaspoons salt
• 1 , 12 ounce
• 1 cup sour cream
• 2 teaspoons finely grated raw horseradish , Optional

Instructions

1. 1 Gather the ingredients.
2. 2 Cook and stir beef, mushrooms, onion, and garlic in a large nonstick skillet over medium-high heat until beef is browned and crumbly, 6 to 8 minutes.
3. 3 Add flour; cook and stir until combined, about 2 minutes. Stir in broth, condensed soup, Worcestershire sauce, pepper, and salt; bring to a boil. Reduce the heat and simmer, stirring occasionally, until flavors blend, about 15 minutes.
4. 4 When you reduce the heat, bring a large pot of lightly salted water to a boil. Add noodles, return to a boil, and cook, uncovered and stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and keep warm.
5. 5 Mix sour cream and horseradish together in a bowl. Stir into beef mixture and cook until hot, about 5 minutes. Serve over noodles.

Nutrition per serving