Prep Time 5 mins – Cook Time 25 mins – Servings 5
1 1/2 pounds ground beef
2 tablespoons butter
1 medium onion, chopped
1 (8-ounce) package sliced mushrooms
2 garlic cloves, minced
1 (14-ounce) can beef broth (about 1 1/2 cups)
1 (.85 to 1-ounce) packet brown gravy mix
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 (16-ounce) package wide egg noodles, prepared per package instructions
In a large skillet over medium-high heat, brown ground beef. Drain and set aside. Return pan to heat and add butter. Once the butter has melted, add onion and mushrooms and cook until onions are translucent and mushrooms start to brown on the edges. Add garlic and cook about 1 minute, being careful not to burn.
In a small bowl, combine broth and gravy mix. Pour into the skillet and add undiluted mushroom soup. Stir in sour cream and cooked ground beef. Reduce heat to a simmer and cook until sauce has thickened — about 8 minutes. Serve over hot egg noodles.