Ingredients
1 pound lean ground beef (90% lean)5 thick-sliced bacon strips, chopped1 cup sliced fresh mushrooms1 medium onion, chopped2 garlic cloves, minced2 tablespoons all-purpose flour1 can (14-1/2 ounces) beef broth1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted2 tablespoons Worcestershire sauce1 teaspoon pepper1/4 teaspoon salt1/4 teaspoon paprika6 cups uncooked egg noodles1 cup sour cream2 teaspoons prepared horseradish1/2 cup shredded white cheddar cheeseMinced fresh parsley, optional
Preparation
In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
Meanwhile, cook noodles according to package directions; drain.
Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired.
