Creamy Ground Beef Stroganoff in 30 Min

Instructions:

1. Fill a large pot with salted water and bring to a rolling boil for the 12 oz wide egg noodles.
2. In a large skillet over medium high heat, brown the 1 lb lean ground beef until no pink remains and it's sizzling. Drain the excess fat and set the beef aside.
3. In the same skillet, melt the 2 tbsp unsalted butter. Add the 8 oz cremini mushrooms and 1 medium yellow onion. Cook for 7 minutes until the mushrooms are dark mahogany and the onions are translucent.
4. Stir in the 3 cloves minced garlic and 0.5 tsp smoked paprika. Cook for 1 minute until the aroma is fragrant and pungent.
5. Sprinkle the 3 tbsp all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour smells nutty and looks golden.
6. Slowly whisk in the 2 cups beef bone broth, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard. Bring to a gentle simmer.
7. Add the browned beef back into the pan. Let it simmer for 5 minutes until the sauce is thick enough to coat the back of a spoon.
8. While the sauce simmers, drop the egg noodles into the boiling water. Cook for 7-9 minutes until al dente with a slight bite.
9. Turn the heat to low. Stir in the 0.75 cup full fat sour cream until the sauce turns a pale, velvety tan. Do not let it boil.
10. Season with 0.5 tsp salt and 0.5 tsp black pepper. Fold in the cooked noodles and garnish with 0.25 cup fresh Italian parsley until the green pops against the creamy sauce.