1. Heat 2 tablespoons oil in large nonstick skillet or saucepan. Brown beef in batches if necessary. Transfer beef and pan juices to bowl and reserve. 2. Heat remaining 2 tablespoons oil and add next 6 ingredients to pot. Cook, stirring for about 10 minutes until mushrooms start to brown. Sprinkle with flour, cook for 30 seconds. 3. Stir in evaporated milk, broth, and mustard. Bring to a boil, stirring frequently. Add noodles and return to the boil. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally or until noodles are cooked. Increase heat to medium, stir in beef and simmer uncovered, 3-5 minutes or until hot and noodles are tender. 4. Remove from heat and stir in sour cream. Garnish with chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
