Easy. Fast. Tasty. A classic!
1 lb. ground beef (or top sirloin or tenderloin, cut into thin strips)
salt and pepper
1 T butter
1 c sliced mushrooms (optional)
1 t beef bouillon granules
1/4 c sweet onion, chopped
1 can cream of chicken soup
3 T sour cream
egg noodles, cooked according to package directions
Brown beef (if using steak strips, brown in butter). Salt and pepper to taste. Add bouillon and onion. Cook 5 minutes. If adding mushrooms, in separate pan, melt butter. Cook mushrooms over medium heat for 4 minutes, stirring occasionally. Add to beef. Add cream of chicken soup. Simmer 15-30 minutes. Turn heat to low. Stir in sour cream. Warm through. Serve over noodles.
