2 lbs ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 to 3 tablespoons butter
1 8 ounce container sliced fresh mushrooms
2 cups beef stock
1/4 cup dry white wine
2 (10 ¾ ounce) cans cream of mushroom soup
1 (16 ounce) container sour cream
Salt and pepper
12 ounces wide egg noodles, cooked (don't over cook)
2 (3 ounce) cans French fried onion rings
1 tbl Dijon mustard
Preheat oven to 350 degrees. Spray a 9 X 13 inch baking dish with cooking spray.
In a large skillet, cook ground beef and onion until crumbly and no longer pink. Drain any grease. Season with salt and pepper. Add butter, garlic and mushrooms and cook a few minutes until mushrooms start to get soft. Stir in Worcestershire sauce and beef broth. Bring to a boil, reduce heat, and simmer a few minutes. Stir in wine, soup, mustard and sour cream. Stir in noodles. If mixture seems roo thick, add a little more beef broth or water. Spoon into prepared baking dish. Bake for 30 to 40 minutes. Top evenly with fried onions and bake for 10 more minutes.
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