Ingredients

Here are the following ingredients:

• 4 cups (1 L) broad curly egg noodles
• 1 lb (500 g) Lean Ground Beef
• 2 cups (500 mL) sliced mushrooms
• 1 large onion, chopped
• 1 small sweet red pepper, thinly sliced
• 2 cloves garlic, minced
• 1 can (284 mL) condensed fat-reduced cream of mushroom soup
• ¾ cup (175 mL) light sour cream
• 1 tbsp (15 mL) Worcestershire Sauce or Dijon mustard
• Chopped fresh parsley and paprika

Shopping List

Here are the following shopping items to buy:

• 4 cups (1 L) broad curly egg noodles
• 1 lb (500 g) Lean Ground Beef
• 2 cups (500 mL) sliced mushrooms
• 1 large onion
• 1 small sweet red pepper
• 2 cloves garlic
• 1 can (284 mL) condensed fat-reduced cream of mushroom soup
• ¾ cup (175 mL) light sour cream
• Worcestershire Sauce or Dijon mustard
• Fresh parsley
• Paprika

Method

Follow these cooking methods/directions:

1. Cook noodles in a large pot of boiling water according to package directions. Drain and set aside.

2. Meanwhile, cook beef, mushrooms, onion, red pepper and garlic in a deep skillet, stirring often, for about 10 minutes or until meat is thoroughly cooked and most of liquid has evaporated; drain if necessary. Stir in soup, sour cream, Worcestershire sauce and ¼ cup (60 mL) water; simmer, stirring occasionally, for 10 minutes.

3. Serve over, or tossed with, hot egg noodles. Garnish with parsley and paprika.