Prep Time::5 mins
Cook Time::15 mins
Total Time::20 mins
Servings::4
Ingredients
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1 pound ground beef
1 ½ tablespoons cornstarch
1 ½ teaspoons salt
1 ½ teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 ¾ cups milk
1 ¼ cups beef stock
1 (8 ounce) package egg noodles
½ cup sour cream
¼ cup freshly grated Parmesan cheese
Directions
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain.
Combine cornstarch, salt, parsley, garlic powder, and onion powder in a small bowl.
Pour cornstarch mixture, milk, beef stock, and egg noodles into the skillet; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until noodles are tender, about 5 minutes. Stir in sour cream and Parmesan cheese until just combined.
Editor's Note:
Please note differences in ingredient amounts and total time when following the magazine version of this recipe.