8ouncessliced white mushrooms or cremini mushrooms
2clovesgarlic, minced
2tablespoonsall-purpose flour
1/4cupwhite cooking wine, (see note)
4cupslow-sodium beef broth
8 ouncesegg noodles
1TablespoonWorcestershire sauce
2teaspoonsDijon mustard
1/2teaspoonpaprika
1/2cupsour cream
1/2cupheavy cream
(optional) chopped parsley for garnish
Instructions
In a large skillet, over medium-high heat, brown the beef and the onion until the beef is no longer pink.
Add the butter and mushrooms. Cook for a few minutes until mushrooms are tender. Add the garlic and cook for 30 seconds.
Sprinkle the flour over the mixture and cook for 1-2 minutes. Add the cooking wine to deglaze the pan.
Add the beef broth, egg noodles, Worcestershire, Dijon mustard, and paprika. Bring mixture to a boil. Reduce the heat and cover. Cook for 6-8 minutes or until egg noodles are tender.
Stir in the sour cream and cream. Simmer for a few minutes. Add salt and pepper to taste. Garnish with parsley and serve.
Notes
WHITE COOKING WINE - I like the flavor this adds but you can also leave it out.