A quick and comforting 30-minute Ground Beef Stroganoff made with tender beef, mushrooms, and a creamy sauce served over egg noodles.

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Bring a large pot of salted water to a boil and cook egg noodles according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened, about 2–3 minutes.
Add ground beef to the skillet and cook until browned. Drain excess fat if necessary.
Add mushrooms to the skillet and cook until tender, about 5 minutes.
Sprinkle flour over the beef and mushroom mixture, stirring to coat.
Gradually add beef broth, stirring constantly until sauce thickens.
Stir in Worcestershire sauce and Dijon mustard. Simmer for 5 minutes.
Reduce heat to low and mix in sour cream. Stir until fully incorporated and heated through. Season with salt and pepper to taste.
Serve the stroganoff over cooked egg noodles and garnish with parsley if desired.

Use Greek yogurt as a substitute for sour cream for a lighter version.
Can be made gluten-free by using cornstarch instead of flour and gluten-free noodles.
Great for leftovers and reheats well.