1. Heat oil in a large pot on low heat. 2. Place flour, salt, and pepper in a gallon sized zip-lock bag. Add the beef and toss until all pieces are well-coated. 3. Place all pieces of beef in hot oil and cook until browned on all sides. 4. Add onions and garlic and cook for 5 minutes on medium-low heat. 5. Add water, broth, soup mix, mushroom soup, and worcestershire sauce. Bring to a slow boil, stirring so nothing sticks to the bottom of the pan. 6. Add egg noodles and peas,stirring until well mixed.Liquid should almost cover the ingredients, if not, add a litle more water. 7. Bring to a slow boil, stirring occasionally, then reduce heat to low and simmer for 10 minutes or until noodles are tender. 8. Turn off heat and stir in sour cream to finish. ---------------------------------------------------------------------------
Nutrition
Ingredients
