Stroganoff Worth Waiting For

In a large pan over medium-high heat, brown the beef. Add the onions and garlic in the last 30 seconds. Set aside to drain.

In the same pan, add the mushrooms and fry on high heat until they begin to let out water. Stir occasionally to prevent burning.

Deglaze pan with the wine.

Add cream of mushroom soup and beef broth, and bring to a simmer. Cook to desired consistency.

Bring a pot of water to a boil and cook egg noodles per the package directions for al dente noodles.

Add ground beef mixture back to the pan, and continue to cook until the noodles are done.

Remove pan from heat, and mix in sour cream.

Plate noodles and sauce, optionally garnish with parsley, serve and enjoy!