Weeknight Ground Beef Stroganoff with Egg Noodles

1. 1

   Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder; cook and stir until the onion is golden brown, 5 to 7 minutes. Reduce the heat to medium. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.

2. 2

   Meanwhile, fill a large pot with lightly salted water and bring it to a rolling boil. Stir in egg noodles and return to a boil. Cook the noodles, uncovered and stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain, then return the noodles to the pot.

3. 3

   Stir sour cream and the remaining 1 1/2 teaspoons butter into the ground beef in the skillet. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper; stir well. Cook, stirring occasionally, until the sauce thickens to your desired consistency, about 10 minutes. Stir the sauce into the egg noodles until evenly coated.

• Calories 547.63 kcal High
• Protein 22.46 g Good Source
• Carbs 46.44 g Moderate
• Total Fat 29.31 g High
• Saturated Fat 10.33 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 130.68 mg High
• Sodium 773.8 mg High
• Fiber 2.8 g Moderate
• Sugar 3.03 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 35.18 mg Low Source
• Iron 3.36 mg Moderate
• Potassium 158.94 mg Low Source
• Vitamin A 63.75 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅