Quick and Easy Hamburger Stroganoff

Recipe View Prepare the Noodles: Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside.

Recipe View Sauté Aromatics and Brown Beef: While the noodles are cooking, melt the butter in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease.

Recipe View Create the Roux: Sprinkle the flour over the beef mixture and cook, stirring constantly, for 1 minute to create a roux. This will help thicken the sauce.

Recipe View Build the Stroganoff Sauce: Stir in the drained mushrooms and garlic salt. Pour in the cream of mushroom soup and cream of chicken soup. Stir well to combine and bring to a simmer, cooking for about 5 minutes, stirring occasionally, until heated through and slightly thickened.

Recipe View Incorporate Sour Cream: Reduce the heat to low. Gently stir in the sour cream until smooth and heated through. Be careful not to boil the mixture after adding the sour cream, as it may curdle. Cook for another 2-3 minutes.

Recipe View Combine and Serve: Serve the hamburger stroganoff over the cooked egg noodles. Garnish with fresh parsley and a dollop of sour cream, if desired. Enjoy!