Ingredients:

  • 1 lb lean ground beef
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 4 cups low sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 2 cups wide egg noodles
  • 1/2 cup full-fat sour cream
  • 1 tbsp fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Sizzle the butter over medium high heat in your large Dutch oven. Note: Wait until the butter stops foaming and just starts to shimmer.
  2. Add the ground beef, breaking it apart with your spoon, and cook until browned and slightly crisp. Don't rush this; those brown edges are where the flavor lives.
  3. Toss in the sliced mushrooms and diced onions. Cook until onions are translucent and mushrooms are golden brown. This usually takes about 5-7 minutes.
  4. Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 60 seconds until the aroma fills the kitchen.
  5. Pour in the beef broth and Worcestershire sauce. Use your spoon to scrape the bottom of the pot to release all those browned bits. Bring the liquid to a gentle boil.
  6. Add the wide egg noodles to the simmering broth. Reduce heat to medium low and simmer for 7-9 minutes until noodles are al dente. You want them to have a slight bite.
  7. Remove the pot from the heat entirely. Note: This is the most important step to prevent the dairy from curdling.
  8. Stir in the sour cream until the soup is uniform and velvety.
  9. Garnish with fresh chopped parsley and serve immediately.