1. Sweat onions with olive oil in large skillet until transparent. Add meat & brown. 2. Add water until it just covers mixture in skillet. Add mushrooms. 3. Bring to a boil. After 10 minutes, reduce heat and simmer for 1 hour. 4. Cook noodles until al dente, drain & set aside. 5. When meat is fall-apart tender and there is approximately 1/8 to 1/4 inch of broth in skillet, add sour cream. Stir completely and warm through. 6. Serve over egg noodles. 7. Enjoy! ---------------------------------------------------------------------------
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