1. Measure out frozen vegetables (you can substitute frozen peas, if you want) and set aside on kitchen counter. 2. Bring a large saucepan of salted water to a boil; add noodles and cook according to package directions, about 6 minutes; drain well when done. 3. Meanwhile, heat oil in a LARGE wide saucepan (I use a dutch oven) over medium-high heat; add meat and mushrooms. 4. Stir in worcestershire sauce, dillweed, salt, pepper and nutmeg; stir often with a fork to keep meat crumbly until it is no longer pink, about 5 minutes. 5. Drain off any fat. 6. Stir in undiluted can of soup; stir constantly until hot, about 1 minute. 7. Reduce heat to medium and add hot drained noodles and frozen veggies. 8. Stir often until hot, about 2 minutes; this is why you need the large pot, as this makes a LOT. 9. Taste and add more dillweed and nutmeg, if desired. 10. Remove from heat; thoroughly stir in sour cream, put mixture into a serving bowl, and serve. ---------------------------------------------------------------------------
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Ingredients
