Instructions

1. Add the the butter to a large skillet over medium heat.
2. Cook the mushrooms for 8-10 minutes, stirring occasionally until browned and all the water has evaporated. Remove the mushrooms from the skillet to a bowl and cover with foil.
3. While the mushrooms are cooking, start a pot of water to boil for the noodles. Cook the noodles according to the package directions, drain and set aside.
4. Add the oil to the skillet along with the ground beef and onions, browning the beef while still leaving some larger pieces for texture. Once the beef is browned, tilt the skillet and drain the drippings.
5. Add the garlic, salt and pepper to the skillet. Stir and cook for 1 minute, then pour in the Worcestershire sauce.
6. Sprinkle the flour into the skillet and stir to mix in with the beef. Let the flour cook out for 1 minute and then pour in the beef broth. Bring the broth to a boil then turn the heat down to simmer for 7-8 minutes.
7. Once the sauce has thickened, turn the heat off and stir in the sour cream. Stir the cooked egg noodles into the ground beef mixture, adding about half of the noodles to start with, then adding more if you like. Alternately: Add a portion of the noodles to a plate and spoon the ground beef and mushroom mixture on top.