2 tablespoons butter
1 package (8 ounces) sliced baby portabella mushrooms
1 cup chopped onions
2 cloves garlic, finely chopped
1 pound lean (at least 80% fat) ground beef – I used 93% lean
1 1/2 cups beef flavored broth
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup sour cream (full fat)
6 cups cooked egg noodles
chopped Italian (flat-leaf) parsley, optional
In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
Serve with cooked egg noodles. Garnish with parsley.