1 pound lean ground beef
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
8 ounces sliced mushrooms
1 large onion — chopped
3 cloves garlic — minced
1/4 cup white wine
1 can (10 3/4 oz.) cream of mushroom soup — undiluted
1/2 cup sour cream
1 Tablespoon Dijon mustard
4 cups cooked egg noodles
chopped fresh parsley — optional Radish slices and fresh Italian parsley — optional
Preheat oven to 350. Spray 13×9 inch baking dish with nonstick cooking spray.
Place beef in large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to seperate beef. Drain fat from skillet; set aside beef.
Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion 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 well 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 desiered. Garnish with radish and parsley sprigs, if desired.
Makes 6 servings.