This easy version of beef stroganoff is so quick and convenient, you can have it on the table in less than thirty minutes. Rachel Ray would definitely approve! It also tastes much better than those boxed versions. Although, I have to admit there is one flavor of Hamburger Helper that my son has always loved, but it's not the stroganoff, and if I have plenty of time I like the real Beef Stroganoff, but in a pinch this one is pretty dang good and kids like it even better! Here is what you need for this and I even give those of you who think a can of soup will kill you, another option for that:
1 lb. ground chuck
2 tsp. garlic, minced or 1/2 tsp. garlic powder
1 cup fresh mushrooms, sliced or 1 small can, drained (optional)
1 pkg. dry onion soup mix (I used Lipton Beefy Onion)
***1 can cream of mushroom soup (optional directions below)
1/2 tsp. seasoned salt
1/4 tsp. black pepper
4 cups water
10 oz. wide egg noodles ( a little more than half of a bag)
8 oz. sour cream
1 Tbs. dried or fresh parley for garnish
***If you don't want to use the cream of mushroom soup, sprinkle 3 Tbs. flour over the browned ground beef and brown it a little. Add 1/2 tsp. salt and 2 cups milk and bring to a boil. Continue on with the rest of the recipe as it is written. It really does taste better with the soup though...lol.
Brown the ground beef in a skillet with the garlic. If you are using mushrooms, add them in and sauté until they are just tender. Add the onion soup, cream of mushroom soup, seasoned salt, black pepper and water and bring up to a boil. Stir in the noodles and stir to incorporate. Reduce heat and cover, simmer for about 15 minutes. The noodles should be tender and have absorbed much of the liquid. If not, cook a little longer or if it's too dry add a little more water. This is just according to how much pasta you used and is sometimes hard to judge.
Stir in the sour cream. After the sour cream is added do not let it boil or get too hot...just keep warm. Sprinkle with the chopped parsley and serve!