Ground Beef Stroganoff

Whisk [[all-purpose flour]] with the [[beef broth]] until smooth. Set aside.

Cook the following ingredients in a 10-inch cast iron skillet over medium heat for about 5-7 minutes, until onions are clear.

• [[butter]]
• [[baby portabella mushrooms, sliced]]
• [[onion, chopped]]
• [[garlic, minced]]

Add [[lean ground beef]]

Increase heat to medium high, stirring frequently, until ground beef is no longer pink and lightly browned.

Drain excess fat.

Start cooking [[egg noodles]] in a large pot.

Stir in:

• The flour broth mixture you made in step 1.
• [[Worcestershire sauce]]
• [[red pepper flakes]]
• [[salt]]
• [[black pepper]]

Bring to a boil.

Stir in:

• [[cream of mushroom soup]]
• [[cream cheese, cut into cubes and at room temperature]] and stir until melted and fully incorporated.

Remove from heat and stir in [[sour cream]] until fully combined.

Spoon over [[cooked egg noodles]] and garnish with chopped parsley, if desired.