Ingredients:

  • 1.5 lbs lean ground beef (90/10 ratio)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 2 cups low-sodium beef broth
  • 1 cup full-fat sour cream, room temperature
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil and cook the 12 oz egg noodles according to the package directions. Note: Aim for al dente, as they will cook slightly more in the sauce.
  2. In your large skillet over medium high heat, add the 1.5 lbs ground beef. Cook for 5-7 minutes until deeply browned and crumbly.
  3. Add the diced yellow onion to the beef. Cook for 3-4 minutes until the onions are translucent and soft.
  4. Stir in the 3 cloves of minced garlic. Sauté for 1 minute until you can smell the aroma clearly.
  5. Sprinkle the 2 tbsp of flour, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp pepper over the beef. Stir for 1-2 minutes until no white flour streaks remain.
  6. Slowly pour in the 2 cups of beef broth, 2 tbsp Worcestershire sauce, and 1 tbsp Dijon mustard. Note: Scrape the bottom of the pan to release the flavor.
  7. Reduce heat to medium low. Simmer for 5 minutes until the sauce coats the back of a spoon.
  8. While the sauce simmers, stir a spoonful of the hot liquid into your 1 cup of sour cream. Note: This prevents the cream from curdling when added to the pan.
  9. Turn off the heat. Stir in the tempered sour cream and the cooked egg noodles. Toss until the noodles are completely velvety and coated.
  10. Top with the 2 tbsp of chopped fresh parsley and serve immediately while steaming hot.