Ingredients
4
cups uncooked yolk-free wide egg noodles (8 oz)
1/2
lb extra-lean (at least 90%) ground beef
1/2
cup chopped onion
12
oz fresh mushrooms, halved
1
clove garlic, finely chopped
1/4
teaspoon salt
1/4
teaspoon pepper
1
can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
1
container (8 oz) reduced-fat sour cream
2
tablespoons chopped fresh parsley
Preparation
Cook noodles as directed on package. Drain; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
Stir in onion, mushrooms, garlic, salt and pepper. Reduce heat to medium. Cover; cook 5 to 8 minutes, stirring occasionally, until vegetables are tender.
Stir in soup and sour cream. Cook, stirring occasionally, until hot. Serve over cooked noodles. Sprinkle with parsley.
