Ingredients

• 1 pound cooked roast beef or steak
• 1 medium onion sliced or diced
• 1 clove garlic minced
• 8 ounces of button mushrooms, quartered
• 1/2 to 1 tablespoon of fresh thyme or 1 teaspoon dry thyme
• 2 tablespoons of all purpose flour
• 3/4 cup sour cream
• 1 tablespoon Worcestershire Sauce
• 1 1/2 cups of beef broth
• 1/4 cup dry parsley leaves or 1/2 cup fresh
• 5 tablespoons of butter
• Salt and pepper to taste
• 10 oz of broad or wide egg noodles

Directions

1. Add 1 tablespoon of butter to a skillet and add onion
2. Cook onions until soft
3. Add garlic and cook for about a minute or until fragrant
4. Add 2 tablespoons of butter and cook mushrooms
5. Add thyme and beef broth and whisk the sauce till smooth
6. Fold in sour cream and continue to whisk
7. Add the beef and parsley and cover
8. Meanwhile cook the egg noodles for about 11-13 minutes
9. Drain and add remaining butter
10. Fold noodles into sauce
11. Add salt and pepper if needed and serve with a dollop of sour cream on top

Enjoy