Creamy Beef Stroganoff Casserole

Creamy Beef Stroganoff Casserole 1 lb. ground beef or turkey 1 medium chopped onion 2 tsp of minced garlic 3 tbsp. Worcestershire sauce 2 cups sliced mushroom, optional 1 (14 oz) can of beef broth 1 (10 oz) can of cream of mushroom 1 (16 oz) container of sour cream 1 tsp of salt 1 tsp of pepper 8 oz wide egg noodles 2 tbsp. butter Preheat oven to 350 degrees and lightly grease a 13×9 dish. In a large skillet, brown beef, onion and garlic until cooked thoroughly. Drain fat. Stir Worcestershire, mushrooms and beef broth into the meat. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in cream of mushroom soup, sour cream, salt and pepper and remove from heat. Boil egg noodles until al dente. Drain and stir in butter until melted. Pour noodles into the 13×9 dish and top with the meat sauce. Bake for 30-35 minutes.