8 ounces of egg noodles
1# lean ground beef, 7% fat
1 small onion, I used Vidalia
3 cloves of garlic minced
4 ounces presliced mushrooms, I used Baby Bellas
1 Tablespoon of butter
1/4 cup of flour
1/2 teaspoon garlic salt, or salt
1/2 teaspoon of pepper
8 ounces of beef broth*
2 ounces of red wine, optional*
8 ounces sour cream
Start a pan of water boiling for egg noodles. Salt your water with regular table salt or sea salt about a teaspoon.
Dice onion. Melt butter in a large skillet. Add onions and garlic. Stir about a minute. Add beef, mushrooms, garlic salt and pepper. Cook until beef is no longer pink on the inside. Add flour to beef/mushroom mixture. Stir and cook 2 minutes.
Cook pasta according to package directions.
Slowly add beef broth and wine to beef/mushroom mixture.* If you choose not to add wine, add the entire can of beef broth. Stir in sour cream. Reduce heat. Cook on medium for 8 minutes, stirring occasionally.
Drain pasta and serve beef/mushroom mixture over the pasta.