Beef Substitute: You can use Beef Tips or try ground turkey, pork or chicken. Using different ground meet will alter the deep richness beef brings to the meal however. Not a fan of Mushrooms: You add a different vegetable instead, try peas, peppers or zucchini Avoid the Curdle: Biggest complaint is the sour cream curdles, this is because your dish is too hot. Try removing your pan from the heat and slowly add in the sour cream and stir. Also add it in very last. Liquid: If you find you don’t have enough liquid to cook your noodles add half a cup of water at a time till desired amount. If you have too much liquid, let it simmer off by cooking an extra 5 or so minutes before adding the dairy. Storing: This doesn’t freeze well because of the dairy in it but it stores great in the fridge for up to 4 days. It’s even better the second day after the flavors really meld together.

1 pound lean ground beef 1/2 white onion chopped 3 garlic cloves minced 8 ounce mushrooms sliced 3 Tablespoons Butter 1/4 cup flour 4 cups beef broth 1 tablespoon Worcestershire sauce 8 ounces wide egg noodles 2 ounces cream cheese 1/2 cup sour cream 1 teaspoon dried thyme salt and pepper

Cook: In a medium skilled heat the beef crumbling until almost cooked. Add onion, garlic and mushrooms and cook till tender. Remove and set aside
Roux: In the same pan melt the butter and whisk in the flour to create a roux. Slowly add the broth and Worcestershire sauce stirring constantly.
Noodles: Add the noodles and bring to boil. Reduce to a simmer and cook till the noodles are al dente.
Combine: Add the beef mixture back to the pan and add in the cream cheese, sour cream and thyme. Heat through and salt and pepper to taste.