1 lb lean ground beef
¼ tsp salt
1/8 tsp black pepper
1 tsp vegetable oil
8 oz fresh mushrooms, sliced
1 lg onion, chopped
3 cloves garlic, minced
¼ cup dry white wine
1 can cream of mushroom soup
½ cup sour cream
1 tbs dijon mustard
4 cups egg noodles, cooked
fresh parsley, chopped, optional

Preheat oven to 350 degrees.

Spray a 13”x9”x2” baking dish with nonstick cooking spray.

Place beef in a large skillet.

Sprinkle with salt and pepper.

Brown beef over medium-high heat until no longer pink, stirring to separate.

Drain fat from skillet.

Set beef aside.

Heat oil in same skillet over medium-high heat until hot.

Add mushrooms, onions and garlic.

Cook and stir 2 minutes or until onion is tender.

Add wine.

Reduce heat to medium-low and simmer 3 minutes.

Remove from heat.

Stir in soup, sour cream and mustard until combined.

Return beef to skillet.

Place noodles in prepared dish.

Pour beef mixture over noodles.

Stir until noodles are well coated.
Bake, uncovered, 30 minutes or until heated through.

Sprinkle with chopped parsley, if desired.

6 servings