"This is a recipe I came up with when I was helping to raise 6 kids. Every penny counted. You can add onions if desired."

Ingredients

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US

Metric

1 (12 ounce) package egg noodles

1 pound ground beef

1 teaspoon Greek seasoning (such as Cavender’s®)

salt and ground black pepper to taste

1 teaspoon vegetable oil

1 (16 ounce) package sliced fresh mushrooms

1 pint sour cream

Directions

Prep 10 m

Cook 20 m

Ready In 30 m

1. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with Greek seasoning, salt, and pepper.
3. Heat vegetable oil in a separate skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes; add to ground beef.
4. Stir sour cream into ground beef mixture; cook and stir until hot, about 5 minutes. Serve over egg noodles.

Footnotes

• Partner Tip
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 810 calories;43.1 g fat;68.8 g carbohydrates;38.2 g protein;192 mg cholesterol;268 mg sodium.Full nutrition
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