Ingredients:

• 1 1/2 pounds ground beef
• 1 medium onion, diced
• 1 teaspoon garlic, minced (about 1-2 cloves)
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups beef broth
• 1 cup sour cream
• 1 can cream of mushroom or cream of celery soup
• 1 teaspoon Worcestershire sauce
• salt and pepper, to taste
• egg noodles, cooked according to package directions (I prefer a wide hearty Amish egg noodle if you can find them)

Directions:

1. Bring a pot of water to boil and begin to cook egg noodles according to package directions.
2. In a large skillet over medium high heat, brown ground beef along with the onions and garlic until thoroughly cooked.
3. Drain ground beef to remove excess grease from pan. Put pan back on stove over medium heat (don’t add the ground beef back in yet.)
4. Add butter to the pan and allow it to melt. Then add flour to pan, whisk and let it absorb butter.
5. Add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2-3 minutes until you see it thicken slightly.
6. Bring temperature down to medium and whisk in sour cream and cream of mushroom soup. Stir until mixture is thoroughly incorporated. Mix in Worcestershire sauce.
7. Taste and add salt, pepper, or more Worcestershire sauce to your liking. If it gets too thick, just add a tad more beef broth.
8. Add ground beef back to mixture until reheated. Serve hot over egg noodles.