30-Minute Ground Beef Stroganoff

A quick and cozy ground beef stroganoff made with creamy sauce and egg noodles, perfect for weeknight dinners.

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Bring a large pot of salted water to a boil and cook 225 g (8 oz) dry egg noodles until al dente, about 6–8 minutes; drain and reserve 60 ml (1/4 cup) pasta water.
Heat 1 tbsp (15 ml) oil in a 30 cm (12-inch) skillet over medium-high heat until shimmering, about 2 minutes. Add 500 g (1 lb) ground beef and cook, breaking into small pieces, until well browned, about 5–7 minutes.
Push beef to one side, add 1 tbsp (15 g) butter and the diced onion; sauté until soft and translucent, about 4–5 minutes. Add 250 g (8 oz) sliced mushrooms and cook until browned, about 4 minutes.
Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
Scatter 1 tbsp (8 g) all-purpose flour over the mixture and stir for 30–45 seconds. Pour in 240 ml (1 cup) beef broth and scrape the browned bits from the pan; simmer until slightly thickened, about 2–3 minutes.
Reduce heat to low and stir in 120 ml (1/2 cup) sour cream, 1 tbsp (15 ml) Worcestershire sauce, and 1 tsp (5 g) Dijon mustard. Heat gently for 1–2 minutes until warmed through.
Toss the drained noodles with the sauce, adding the reserved 60 ml (1/4 cup) pasta water if the sauce seems thick; warm through for 1 minute. Serve immediately topped with chopped parsley.

For a lighter version, swap half the sour cream for Greek yogurt. Make-ahead: Prepare the sauce up to 2 days in advance and reheat gently.