One Pan Beef Stroganoff       
 

Ingredients
1 1/2 pounds Ground beef
2 can (12 oz) Campbells Cream of Mushroom
1 medium Onion chopped
1 cup Sour cream
1/2 cup sherry wine
1 teaspoon Worcestershire sauce
2 can (12 oz) Water
3 cups Wide Egg Noodles uncooked


Directions:
Place the ground beef in a pan and while it is heating, chop the onion. Add the onion to the ground beef while you are browning it. Once it is browned, drain the fat, add the wine and turn down the heat to low.
Place the 2 cans of cream of mushroom soup and sour cream into a bowl and whisk together. Using 1 of the cans, add 2 cans of water to the pan, followed by the soup/sour cream mixture and stir together.
Add the Worcestershire sauce and salt/pepper to taste. Once this mixture is blended, sprinkle the noodles into the pan.

Once you have the noodles pressed down into the sauce, cover the pan with a lid and simmer on med/lo heat for 15-20
minutes or until the noodles have cooked. Take the lid off and simmer for 3-5 minutes until some of the liquid has evaporated and the sauce is thick and creamy.