Ingredients

• 1 pound ground beef
• 8 ounce egg noodles
• 2 tablespoon unsalted butter
• 1 onion, diced
• 8 ounce mushrooms, sliced
• 3 clove garlic, minced
• 2 tablespoon all-purpose flour
• 1.5 cup beef broth
• 1 cup sour cream
• 0.5 cup whole milk
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 1 cup frozen peas
• 1 cup crispy fried onions
• 0.5 cup sharp cheddar cheese, shredded

Steps

1. Preheat oven to 350°F.
2. Bring a large pot of salted water to boil, then cook egg noodles according to package directions until al dente.
3. While noodles cook, drain them in a colander and set aside.
4. Heat butter in a large skillet over medium-high heat.
5. Add diced onion to the skillet and sauté for 3 minutes until softened.
6. Add sliced mushrooms and minced garlic to the skillet and cook for 4 minutes, stirring occasionally, until mushrooms release their moisture.
7. Crumble ground beef into the skillet, breaking it apart with a wooden spoon, and cook for 5 minutes until browned.
8. Sprinkle flour over the beef mixture and stir constantly for 1 minute to coat the meat and vegetables.
9. Pour in beef broth, stirring to dissolve any browned bits from the bottom of the skillet.
10. Add sour cream, whole milk, Worcestershire sauce, and Dijon mustard to the skillet, stirring until smooth.
11. Season with salt, black pepper, garlic powder, and onion powder, stirring to combine.
12. Simmer the sauce over medium heat for 3 minutes, stirring occasionally, until thickened.
13. Fold in the cooked egg noodles, frozen peas, and shredded cheddar cheese until evenly distributed.
14. Transfer the mixture to a 9x13 inch baking pan, spreading evenly.
15. Top the casserole evenly with crispy fried onions.
16. Bake uncovered for 15 minutes until the casserole is bubbly at the edges and the fried onion topping is golden brown.
17. Remove from oven and let cool for 2 minutes before serving.