Servings: 4

1 pound lean ground beef 1 pound lean ground beef
1 small onion diced 1 small onion diced
1 clove garlic minced 1 clove garlic minced
¾ pound fresh mushrooms sliced ¾ pound fresh mushrooms sliced
3 tablespoons flour 3 tablespoons flour
2 cups beef broth 2 cups beef broth
2 teaspoons Worcestershire sauce 2 teaspoons Worcestershire sauce
salt & pepper to taste salt & pepper to taste
¾ cup sour cream ¾ cup sour cream
2 tablespoons fresh parsley 2 tablespoons fresh parsley

Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
Add sliced mushrooms and cook 2 to 3 minutes.
Stir in flour and cook 1 more minute.
Add broth, Worcestershire sauce, salt, & pepper and bring to a boil.
Reduce heat and simmer on low 10 minutes.
Cook egg noodles according to package directions.
Remove beef mixture from the heat, stir in sour cream and parsley.
Serve over egg noodles.