Ingredients
Method
- Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for 30 seconds more until fragrant.
- Add the ground beef to the pan and break it apart with a wooden spoon. Cook over medium-high heat for 6-7 minutes until fully browned with no pink remaining. Carefully drain off any excess grease.
- Return the pan to medium heat. Sprinkle in the paprika, salt, and pepper, and stir to coat the beef evenly. Add the Worcestershire sauce and Dijon mustard and stir to combine.
- Pour in the beef broth and add the cream of mushroom soup. Stir thoroughly until the soup is fully incorporated into the broth and the sauce is smooth. Bring to a gentle boil over medium-high heat.
- Add the dry egg noodles to the pan, stir to submerge them in the liquid, and reduce heat to medium-low. Cover the pan and cook for 8-10 minutes, stirring every 2-3 minutes, until the noodles are tender and have absorbed most of the sauce.
- Remove the pan from the heat and let it cool for about 1 minute. Stir in the sour cream until fully combined and the sauce is smooth and creamy. Taste and adjust seasoning with additional salt and pepper as needed.
- Garnish with fresh chopped parsley if desired and serve immediately.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of beef broth to loosen the sauce and reheat gently on the stovetop over medium-low heat or in the microwave in 60-second intervals, stirring in between.
Leaner option: Swap 85/15 ground beef for 90/10 lean ground beef or ground turkey to reduce the fat content while keeping the dish nutritious and high in protein. You may need to add a touch more seasoning to compensate for the milder flavor.
Sodium tip: To keep sodium in check, use low-sodium beef broth and a reduced-sodium cream of mushroom soup. You can always add a pinch more salt at the end to taste, which gives you much more control over the final seasoning.