1 small onion diced
1 clove garlic minced
3/4 lb fresh mushrooms sliced
3 tablespoons flour
2 cups beef broth
salt & pepper to taste
1 pkg. (12-oz) egg noodles
2 teaspoons Worcestershire sauce
3/4 cup sour cream
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 2-3 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.