8ozmushrooms(optional, use white button or baby bella mushrooms - sliced)
4cegg noodles(dry, cook as directed on package)
2Tbspparsley(optional - fresh, chopped)
In a large skillet or frying pan, add olive oil and bring to medium heat. Once the olive oil is shimmering, add diced onion and cook until translucent, about 2-3 minutes.
Add ground beef and cook until browned, about 5 minutes. Break apart the ground beef into chunks while the beef cooks. Drain off excess fat in the pan.
Cook noodles per package instructions while you are browning the ground beef. Drain and rinse, toss with olive oil or butter if desired.
Add the flour and seasoning (garlic powder, paprika, salt and pepper - starting with about a ½ tsp each and add more as needed once the sauce comes together) and combine with the browned ground beef.
Stir in the beef broth and Worcestershire sauce and bring to a boil. Reduce heat and simmer for about 10 minutes, or until sauce is thickened.
Remove from heat and stir in the sour cream. Serve over cooked noodles (or rice) and garnish with parsley.
*If you have picky eaters that won't like the onion pieces in the sauce, omit the diced onion and use 1-1 ½ tsp onion powder instead.**If you are using the optional mushrooms, they can be cooked first in the olive oil (saute for about 5 minutes) and removed to a plate to either include in the sauce last minute, or serve over the pasta and Ground Beef Stroganoff when dished up.