Beef and Noodles

Beef and Noodles 1 pound ground beef I used 80/20 8 ounces baby mushrooms sliced 2 cloves garlic 1 small yellow onion diced 1 1/2 teaspoon kosher salt 1 teaspoon paprika 1/4 teaspoon black pepper 2 tablespoons flour 1/4 cup white wine 1 cup heavy cream 1/2 cup milk 1 pound rigatoni noodles (Reserve 1 cup of pasta water before draining.) fresh curly parsley chopped (optional) Bring a large pot of water to a boil. Season with salt. Add the noodles and cook according to package instructions. Reserve 1 cup of pasta water before draining. Heat a large skillt over medium heat. Add the ground beef, breaking it up. Once the beef is cooking dice the onion, slice the mushrooms, and mince the garlic. Measure out the salt, paprika, and black pepper. After the meat is completely broken up and has browned on the outside, add the onions, garlic, and mushrooms. Saute for 5 to 8 minutes or until the mushrooms are soft. Drain the excess grease. Season with salt and peper, and add in the paprika. Whisk in the flour. Add in the white wine, scraping up any browned bits. Whisk in the heavy cream and milk. Bring to a simmer and cook on low for 5 minutes. Stir in the drained noodles. Add a little reserved pasta water if necessary to loosen up the sauce. Serve with freshly chopped parsley