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 (10 3/4 ounce) can 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)

Procedures :
Preheat oven to 350 degrees F. Spray 13 x 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 separate 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 desired. Garnish with radish and parsley sprigs, if desired. Makes 6 servings.
Category : Casserole