Prep Time: 10 minutes
Cook Time: 40 minutes
1 lb. hamburger
2 onions, halved and thinly sliced
1 clove garlic, chopped
1 bay leaf
1/4 tsp. thyme
8 oz. mushrooms, sliced (1 small container)
1/2 C. butter
1/2 C. flour
Salt and pepper
4 C. beef broth
1 T. Worcestershire sauce
7-8 C. dry egg noodles (a full bag)
2/3 C. sour cream
8 oz. block Swiss cheese, shredded
Parsley, to top
What to do:
Preheat oven to 350 degrees
Prepare a 9 x 13 baking pan with nonstick cooking spray.
In a large fry pan over medium-high heat melt butter, add the meat, onions, garlic, bay leaf, thyme and salt and pepper to taste, cook until the onions are soft and nearly caramelized, about 10-15 minutes or so. Add in the mushrooms (with a little more butter, if necessary), and sauté until the mushrooms are soft and slightly browned about 5 more minutes.
Sprinkle in the flour and stir; add the broth and bring to a low simmer, let simmer covered until the broth reduces slightly about 8 minutes, stirring occasionally. Take your bay leaf out at this time.
Cook the egg noodles according to the package. Drain and set aside.
Remove the beef mixture from the heat and add in the sour cream, stirring well. Mix in the cooked egg noodles and place this mixture in the prepared casserole dish.
Top with the grated Swiss cheese. Cover and bake in the oven for about 20 minutes. If you like your cheese little more well done put under the broiler until cheese is melted and slightly browned.