Ingredients

  • cooking spray
  • 1 pound extra-lean (94%) ground beef
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • ½ cup dry white wine
  • 1 (10.75 ounce) canfat-free condensed cream of mushroom soup (such as Campbell’s®)
  • ½ cup fat-free sour cream
  • 1 tablespoon Dijon mustard
  • 4 cups cooked egg noodles
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.

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  • Step 2

    Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.

  • Step 3

    Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.

  • Step 4

    Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.

  • Step 5

    Bake in the preheated oven until bubbling, about 25 minutes.

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