INGREDIENTS:
1 lb lean ground beef
1 onion, chopped
3 cups sliced mushrooms
2 cloves garlic, minced
1 can (10.75 oz) cream of mushroom soup
1 cup sour cream
1/2 cup beef broth
1 tablespoon Worcestershire sauce
2 cups cooked egg noodles
1 cup shredded cheddar cheese
Salt and pepper to taste
2 tablespoons chopped parsley for garnish
INSTRUCTIONS:
Preheat the oven to 350°F (175°C).
In a large skillet, brown the ground beef with the onion and garlic; drain excess fat.
Add mushrooms to the skillet and cook until tender.
Stir in the cream of mushroom soup, sour cream, beef broth, and Worcestershire sauce. Season with salt and pepper.
Fold in the cooked egg noodles.
Transfer the mixture to a greased casserole dish.
Sprinkle with shredded cheddar cheese.
Bake for 25-30 minutes until bubbly and cheese is melted.
Garnish with chopped parsley before serving.