Another recipe adapted from Emeril Lagasse with a seemingly long list of ingredients. Seriously, this is very easy! Swear! And actually, I usually double it to have plenty of leftovers. So good!
1/2 lb lean ground beef
1/2 t kosher salt
1/4 t freshly ground black pepper
1 T olive or vegetable oil
1/4 c chopped yellow onions
1 c sliced mushrooms
1 t chopped garlic
1/4 lb wide egg noodles, cooked al dente
1/2 c reduced-sodium beef broth
1/4 c sour cream
3 heaping T cream of mushroom soup
Brown beef in a large cast iron skillet in a little oil. Drain off any excess oil. Season with salt and pepper.
Add the onions and cook, stirring, until soft, 3-4 min. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, ~2 min. Add beef broth, soup, and sour cream. Cook, stirring, until the mixture thickens, ~5 min. Add the pasta and cook another minute or two. Serve.
Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.