Ingredients
4-1/2 cups uncooked yolk-free noodles1 pound lean ground beef (90% lean)1/2 pound sliced fresh mushrooms1 large onion, halved and sliced3 garlic cloves, minced1 tablespoon reduced-fat butter2 tablespoons all-purpose flour1 can (14-1/2 ounces) reduced-sodium beef broth2 tablespoons tomato paste1 cup reduced-fat sour cream1/4 teaspoon salt1/4 teaspoon pepperChopped fresh parsley, optional
Preparation
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, breaking meat into crumbles. 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 until thickened, about 2 minutes.
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. If desired, top with chopped parsley.
