Ingredients

• 1.5 tablespoons butter , divided
• 1 tablespoon olive oil
• ½ onion , diced
• 0.25 teaspoons garlic powder
• 1 pound ground beef
• 1 , 12 ounce
• 2 tablespoons sour cream
• 1 , 10.5 ounce
• 1 , 10.5 ounce
• 0.5 teaspoons paprika
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper

Instructions

1. 1 Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder; cook and stir until onion is golden brown, 5 to 7 minutes. Reduce heat to medium. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain; return noodles to the pot.
3. 3 Stir sour cream and remaining 1 ½ teaspoons butter into ground beef in skillet. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper; stir well. Cook, stirring occasionally, until sauce thickens to desired consistency, about 10 minutes. Stir sauce into egg noodles until evenly coated.

Nutrition per serving