1. Place a large skillet over medium-high heat. Once skillet is hot, add beef, onion, garlic, oregano, basil, salt, pepper and 1/2 teaspoons paprika. Stir to combine and be sure to break up beef while cooking. Cook for 10 minutes or until no longer pink and slightly browned. 2. Meanwhile, cook egg noodles according to package directions. 3. In a small bowl, place bouillon cube and boiling water and allow to dissolve. 4. Once the bouillon is dissolved, add to skillet with beef. Reduce heat to medium. Then stir in cream of mushroom soup, milk, Worcestershire sauce and paprika. Bring to a simmer. Then add frozen peas. Simmer for another 8-10 minutes. 5. Serve immediately over hot, cooked egg noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
