- 1 pound lean ground beef
- Salt and ground black pepper to taste
- 1/4 teaspoon dried thyme
- 2 tablespoons butter
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 8 ounces fresh mushrooms (sliced)
- 2 tablespoons flour
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 2/3 cup sour cream
- 8 ounces egg noodles for serving
- Chopped parsley for garnish
Heat a large nonstick skillet over medium-high heat. Add the beef, season to taste with salt and pepper. Add the dried thyme and cook, breaking the beef into small pieces with a wooden spoon until well browned and no longer pink. Transfer the beef to a bowl (drain any excess fat, if needed).
Reduce the heat to medium. In the same skillet, add the butter. When the butter is completely melted, add the onions and saute for about 2 minutes minutes. Add the garlic and cook for about a minute. Add the mushrooms and cook for 2 - 3 minutes. Stir in the flour and cook for 1 minute.
Add half the broth while stirring. Once incorporated, add the remaining broth, the Dijon mustard and Worcestershire sauce. Return the ground beef to the skillet and bring to a boil.
Cook the egg noodles according to package directions.
Reduce the heat to medium low and simmer for about 6 minutes. Add the sour cream and simmer on low heat for about 2 - 3 minutes. Remove from the heat. Adjust salt and pepper to taste
Serve over hot egg noodles garnished with chopped parsley.
If you are not using lean ground beef, you may need to drain the excess fat after browning the meat.