Ground Beef Stroganoff with Creamy Garlic Butter Egg Noodles

Instructions

Step 1: Cook the egg noodles according to package instructions. Drain and toss with butter and minced garlic, then set aside./n
Step 2: In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease if needed./n
Step 3: Add olive oil, chopped onion, and mushrooms to the skillet. Cook until softened and lightly browned./n
Step 4: Stir in minced garlic and cook for about 30 seconds until fragrant./n
Step 5: Sprinkle flour over the mixture and stir well, cooking for 1 minute to remove the raw flour taste./n
Step 6: Gradually pour in the beef broth while stirring, allowing the sauce to thicken./n
Step 7: Reduce heat to low and stir in sour cream, heavy cream, and Worcestershire sauce. Mix until smooth and creamy./n
Step 8: Season with salt, pepper, garlic powder, and onion powder to taste./n
Step 9: Add the prepared garlic butter egg noodles to the sauce and toss until well coated.
Step 10: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Microwave reheating works as well; heat in short intervals and stir in between to maintain a creamy consistency. Avoid overheating to prevent the sauce from separating.