Easy Mushroom Stroganoff

Easy Mushroom Stroganoff 1/2 pound lean ground beef1/2 pound lean ground beef 1/2 onion chopped1/2 onion chopped 1 teaspoon garlic powder1 teaspoon garlic powder 8 ounces mushrooms sliced, or 1 can sliced mushrooms, drained8 ounces mushrooms sliced, or 1 can sliced mushrooms, drained 1 1/2 cups beef broth1 1/2 cups beef broth salt & pepper to tastesalt & pepper to taste 10.5 ounces cream of mushroom soup10.5 ounces cream of mushroom soup 1/2 cup sour cream1/2 cup sour cream 3 cups large egg noodles measured dry and cooked al dente3 cups large egg noodles measured dry and cooked al dente Add beef to a 12" skillet saucepan with chopped onion and garlic powder. Cook over medium-high heat until the beef is browned and the onion is soft. Drain fat. Add the mushrooms, broth, and salt & pepper to taste, simmer 10 minutes. Add mushroom soup and simmer 5 minutes more. Stir in sour cream and cooked pasta. Cook on low just until heated through. Garnish with parsley and serve. Recipe Notes For the best creamy sauce, gently simmer to thicken. If it gets too thick, slowly whisk in more broth or cream until it reaches your desired consistency. To avoid the noodles over-cooking, pre-cook just until al dente. They will finish cooking when mixed into the creamy sauce. If you will be eating this as leftovers, keep the noodles separate so they don't get soggy in the fridge.