GROUND POT ROAST PASTA

GROUND POT ROAST PASTA 8 ounces egg noodles 1 pound ground beef 85/15 2 tablespoons unsalted butter 8 ounces mushrooms sliced 1/2 yellow onion sliced 1 clove garlic minced 1/2 teaspoon dried thyme 1/2 teaspoon kosher salt 1/4 teaspoon coarse ground black pepper 1 tablespoon Worcestershire sauce 2 cups beef broth 1 tablespoon cornstarch Cook the egg noodles a minute shy of the directions and drain (do not rinse). Add the ground beef to a large skillet, break apart into large crumbles and cook until well browned (about 6-8 minutes) then remove from the pan. Add the butter, mushrooms, onions and garlic, thyme, salt and pepper. Sauté until golden brown, about 5 minutes then remove from the pan with a slotted spoon and set aside. Add the Worcestershire sauce, beef broth and cornstarch whisking it together until well combined and the sauce starts to thicken. Add in the mushroom mixture, ground beef and pasta and mix to combine before serving.