Beef Stroganoff Casserole

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Ingredients

• 1 pound ground beef
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon vegetable oil
• 8 ounces sliced mushrooms
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/4 cup dry white wine or beef broth
• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 tablespoon Dijon-style mustard
• 4 cups cooked egg noodles

Directions

• 1
  Preheat oven to 350°F. Lightly grease a 13 × 9-inch baking dish.
• 2
  Place beef in a large skillet; add salt and pepper. Cook beef over medium-high heat until browned and crumbly, stirring to separate beef. Drain fat from skillet. Remove beef from skillet; set aside.
• 3
  Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir just until onion is tender, about 2 minutes. Add wine. Reduce the heat to medium-low and simmer for 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.
• 4
  Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated.
• 5
  Bake until heated through, about 30 minutes. Sprinkle with chopped fresh parsley, if desired.