1 lb.Of ground beef
Chopped onion, I used a small one.
8-oz.Of mushrooms, sliced.
2 cloves.Of garlic, minced.
1 (10.75oz) can.Of condensed cream of mushroom soup.
1 Cup.Of sour cream
2 Cups.Of egg noodles, cooked and drained.
Salt and black pepper to taste.
1 Cup.Of shredded mozzarella cheese.
Fresh parsley, chopped, for garnish (optional).
1 – Prepare your oven by preheating it to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking dish that measures 9 by 13 inches.
2 – Cook the ground beef in a large pan over medium-high heat until it has developed a browned appearance. After the extra fat has been drained away, place the meat in a large mixing bowl.
3 – Place the onion that has been chopped and the mushrooms that have been cut into the same skillet. Cook for about five minutes, or until the veggies reach the desired degree of tenderness. After adding the garlic, continue to heat it for another thirty seconds.
4 – Put the ground beef in a bowl and then add the veggies that have been cooked. Combine the cream of mushroom soup and sour cream by stirring them together. Continue to stir until all of the ingredients are well incorporated.
5 – After cooking and draining the egg noodles, add them to the beef and sauce mixture and gently fold them in so that they are uniformly covered with the meat and sauce.
6 – Add some salt and black pepper to taste before consuming the concoction. Make necessary adjustments to the seasoning. After spreading everything out evenly, transfer the meat and noodle mixture to the baking dish that has been buttered.
7 – The top of the dish should be covered with the shredded mozzarella cheese. After that, transfer the casserole to an oven that has been warmed and bake for twenty-five to twenty-five and a half minutes, or until the cheese is melted and bubbling.
8 – For an additional splash of color and a burst of brightness, chopped fresh parsley may be used as a garnish. Serve and enjoy it hot.