Easy Hamburger Stroganoff

Easy Hamburger Stroganoff 1½ pounds lean 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 1½ cups) 1 (.85 to 1-ounce) packet brown gravy mix (the weight varies by brand) 1 (10¾-ounce) can condensed cream of mushroom soup ½ cup sour cream 1 (16-ounce) package wide egg noodles, prepared per the package instructions In a large skillet, brown the ground beef over medium-high heat. Drain and set aside. Return the pan to the heat and add the butter. Once the butter has melted, add the chopped onion and mushrooms and cook until the onions are translucent and the mushrooms start to brown on the edges. Add the garlic and cook for about 1 minute, being careful not to burn it. In a small bowl, combine the broth and the gravy mix. Pour it into the skillet and add the can of undiluted mushroom soup. Stir in the sour cream and the cooked ground beef. Stir to combine. Reduce the heat to a simmer and cook until the sauce has thickened - about 8 minutes. Serve over hot egg noodles.