Ingredients:

  • 10 oz Wide Egg Noodles
  • 2 Tbsp Unsalted Butter (divided)
  • 1 Tbsp Olive Oil
  • 25 lbs Ground Beef (85/15 suggested)
  • 1 medium Yellow Onion, finely diced
  • 8 oz Cremini or Button Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 5 cups Beef Broth (Low Sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1 tsp Tomato Paste
  • 3/4 cup Sour Cream (Full Fat recommended, room temperature)
  • 2 Tbsp Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. Cook egg noodles according to package directions until al dente. Drain immediately and toss with a tiny knob of butter to prevent sticking. Set aside.
  2. Heat 1 tablespoon of butter and olive oil in a large, heavy-bottomed skillet over medium-high heat. Add ground beef; break it up and brown thoroughly until no pink remains. Drain off excess fat thoroughly and transfer beef to a separate bowl.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Sauté the diced onion until soft and translucent (about 5 minutes). Add the sliced mushrooms and cook until they have released their moisture and started to brown lightly. Stir in the minced garlic for the final minute until fragrant.
  4. Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
  5. Slowly whisk in the beef broth, scraping up any brown bits (fond) from the bottom of the pan. Stir in the Worcestershire sauce and tomato paste. Bring the mixture to a gentle simmer and cook until the sauce slightly thickens, about 3–4 minutes.
  6. Stir in the Dijon mustard. Return the browned ground beef to the skillet. Season generously with salt and pepper. Let it simmer gently for 2 minutes to marry the flavours.
  7. Crucial Step: Remove the skillet completely from the heat. Allow it to cool for 1–2 minutes before stirring in the room-temperature sour cream until smooth and creamy. Do not boil the sauce after adding the sour cream.
  8. Taste and adjust seasoning one last time. Serve immediately over the prepared egg noodles, garnishing liberally with fresh parsley.