Savory Ground Beef and Mushroom Stroganoff with Herb-Infused Egg Noodles

Start by bringing a large pot of salted water to a boil for the egg noodles. In a separate skillet, heat 2 tablespoons of olive oil over medium heat.

Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Once the beef is browned, remove it from the skillet and set it aside, leaving the drippings in the pan.

In the same skillet, add 1 medium onion, finely chopped, and sauté until translucent, about 3-4 minutes.

Add 2 cups of sliced mushrooms to the skillet and cook until they are golden brown, about 5 minutes. Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant.

Return the cooked ground beef to the skillet and mix well with the mushrooms and onions. Sprinkle in 1 tablespoon of all-purpose flour and stir to coat the mixture, cooking for 1-2 minutes to eliminate the raw flour taste.

Gradually pour in 1 cup of beef broth and 1 cup of sour cream, stirring continuously until the sauce thickens, about 3-5 minutes.

Season the mixture with salt and pepper to taste, and add 1 tablespoon of Worcestershire sauce for depth of flavor.

While the sauce is thickening, add 8 ounces of egg noodles to the boiling water and cook according to package instructions until al dente.

Drain the noodles and toss them with 1 tablespoon of fresh chopped parsley and 1 teaspoon of dried thyme for an aromatic touch.

Serve the creamy beef and mushroom mixture over the herb-infused egg noodles, garnishing with additional parsley if desired.