HAMBURGER STROGANOFF - slightly adapted from Cooking Light
8 ounces uncooked egg noodles
1 pound lean ground beef
1 cup diced onion
1 tsp. minced, bottled garlic, or 1 clove fresh garlic, minced
1 8 ounce package mushrooms(calls for sliced cremini) I used white mushrooms
2 T. flour
1 cup low fat, low sodium beef broth
1 tsp. salt
1/8 tsp. pepper
3/4 cup low-fat sour cream
Paprika and chopped parsley for garnish
Cook pasta according to package directions. Drain.
In a skillet over medium- high heat add beef and onion; cook for about 4 minutes, until browned. Add mushrooms and cook another 4 minutes, or so, and stir frequently until most of the liquid evaporates. Sprinkle with the flour; stir and cook 1 minute. Stir in the broth and bring to a boil. Reduce heat and simmer until broth is slightly thick. Remove from heat and stir in the sour cream and salt and pepper to taste. Serve over pasta and top with paprika and parsley. Enjoy!