STROGANOFF CASSEROLE

STROGANOFF CASSEROLE 8 oz uncooked wide egg noodles 1 lb lean ground beef 1 can (10.75 oz) cream of mushroom soup ¼ cup sour cream 2 tbs tomato paste 1 cup sliced mushrooms 1 small onion, chopped 2 cloves garlic, minced 1 tsp sugar 1 tsp salt ¼ tsp white pepper (or black pepper if white is not available) ¼ cup Panko bread crumbs 1 tbs melted butter Cook noodles as per package directions; drain and set aside. Preheat oven to 350 degrees F. Lightly spray a 11 x 7-inch baking dish In a large skillet, brown the ground beef, onion, garlic and mushrooms. Stir in the soup, tomato paste, sour cream, salt, pepper and sugar Mix the drained noodles into the ground beef mixture. Place in prepared baking dish. Mix panic crumbs with melted butter; distribute crumbs on top of casserole. Bake for 30-35 minutes or until casserole is bubbling and crumbs are golden. Serves 4-6