1 T. butter1/2 medium onion, finely chopped
2 cloves minced garlic
1/2 lb. mushrooms, thinly sliced
1 lb. ground beef
1/8 t. cayenne pepper
1 t. Worcestershire sauce
1 can cream of mushroom soup
16 oz. sour cream
1/2 c. milk
1 t. fresh parsley
12 oz. egg noodles
Bring 6 qt. water to a rolling boil. Salt the water. Cook noodles to al dente. Meanwhile, in a 12 inch skillet, melt butter. Saute onion and garlic till soft and translucent. Add mushrooms and saute 3-4 minutes. Add beef and Worcestershire sauce, and cayenne pepper and cook through. Drain. Add soup, sour cream, and milk. Simmer 10 minutes over low heat. Toss in parsley. Serve over noodles. Garnish with additional parsley if desired.
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