One Pot Beef Stroganoff

So my Broncos game starts in 35 minutes so I'm hoping I can complete this blog before then. I realized that I shared a Beef Stroganoff recipe not too long ago but this one is actually completely different. The other recipe used gravy where this one does not. Jace and I both agreed that we liked this one better. There are a lot of ingredients to it but it really wasn't that hard to make. We turned this into our own by using onion powder instead of onions, garlic powder instead of garlic, no mushrooms, basil instead of thyme, beef broth instead of beef stock, regular mustard instead of Dijon mustard, and used 1 tbsp of parsley instead of 2. Our version is below. The original version can be found HERE. 

Ingredients:
2 tbsp butter
1 tbsp onion powder
salt and pepper, to taste
1 pound ground beef
1 tbsp garlic powder
1/2 tsp dried basil
3 tbsp flour
1/4 cup dry white wine
4 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp mustard
8 oz egg noodles
1/2 cup sour cream
1 tbsp dried parsley

Directions:
Melt butter in a large skillet over medium heat. Add ground beef and cook until browned, about 3-5 minutes. Stir in garlic and onion powder, basil, salt, and pepper about 1 minute. 

Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in beef broth, Worcestershire, mustard and egg noodles. 

Season with salt and pepper. Bring to a boil, cover and reduce heat and simmer until pasta is cooked through, about 9-10 minutes. Stir in sour cream until blended in, about 1-2 minutes. Serve immediately and garnish with parsley.