Ingredients

• 1 pound ground beef
• 8 ounce egg noodles
• 8 ounce mushrooms, sliced
• 1 yellow onion, diced
• 3 garlic, minced
• 2 tablespoon butter
• 2 tablespoon all-purpose flour
• 1 cup beef broth
• 1 cup sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup crispy fried onions
• 2 tablespoon fresh parsley, chopped

Steps

1. Preheat your oven to 350°F.
2. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just al dente, about 8 minutes. Drain and set aside.
3. While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no pink remains, about 5-7 minutes. Drain excess fat if needed.
4. Add the sliced mushrooms and diced onion to the beef and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Sprinkle the flour over the mixture and stir well to coat all ingredients. Cook for 2 minutes to remove the raw flour taste.
7. Pour in the beef broth, Dijon mustard, and Worcestershire sauce. Stir to combine and simmer for 3 minutes until the sauce thickens slightly.
8. Remove the skillet from heat and stir in the sour cream, salt, and black pepper until fully combined. Do not boil once sour cream is added.
9. In a 9x13 baking pan, combine the cooked noodles with the beef stroganoff mixture and stir gently until evenly combined.
10. Top the casserole evenly with the crispy fried onions.
11. Bake in the preheated 350°F oven for 20 minutes until the casserole is heated through and the onions are golden brown.
12. Remove from the oven and garnish with fresh chopped parsley before serving.