Beef Stroganoff

 Ingredients

• 4-1/2 cups uncooked egg noodles
• 1 pound lean ground beef 
• 1/2 pound sliced fresh mushrooms
• 1 large onion, halved and sliced
• 3 garlic cloves, minced
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) beef broth
• 2 tablespoons tomato paste
• 1 cup (8 ounces) sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Cook noodles according to package directions. Meanwhile, in a large saucepan, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Remove and keep warm.
• In the same pan, melt butter. Stir in flour until smooth; gradually add broth and tomato paste. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Carefully return beef mixture to the pan. Add the sour cream, salt and pepper; cook and stir until heated through (do not boil). Drain noodles; serve with beef mixture.

ENJOY!