Ingredients
- 1 LB 80/20 Ground Beef
- 1 small onion (slivered)
- 1 small can mushrooms (drained)
- 1 C frozen peas
- 1 can Cream of Asparagus soup
- 1 tsp Mexican oregano
- 1 tsp garlic powder
- 1 TBS Worcestershire sauce
- 1 C LIGHT sour cream
- 3 C lightly cooked egg noodles (al dente – drain and set aside)
Step by Step
- Brown beef over medium heat
- Spoon out any grease or fat that floats to the top
- Add onions and continue cooking till translucent
- Add mushrooms and peas, and bring back up to heat
- Add powdered spices and soup, bring back to heat
- Add Worcestershire and sour cream, and remove from heat
- Stir in noodles
- Mix EVERYTHING into skillet with beef and noodles
