1 pound lean ground beef
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
8 ounces sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
1/4 cup white wine
1 can (10 3/4 oz.) cream of mushroom soup. undiluted
1/2 cup sour cream
1 tablespoon Dijon mustard
4 cups cooked egg noodles
chopped fresh parsley, optional
Radish slices and fresh Italian parsley, optional

Preheat oven to 350. Spray 13 x 9 inch baking dish with
nonstick cooking spray. Place beef in large skillet; sprinkle
with salt and pepper. Brown beef over medium-high heat
until no longer pink, stirring to separate beef. Drain fat from
skillet; set aside beef.

Heat oil in same skillet over medium-high heat until hot. Add
mushrooms, onion and garlic; cook and stir 2 minutes or
until onion is tender. Add wine. Reduce heat to medium-low
and simmer 3 minutes. Remove from heat; stir in soup, sour
cream and mustard until well combined. Return beef to skillet.

Place noodles in prepared dish. Pour beef mixture over
noodles; stir until noodles are well coated. Bake uncovered,
30 minutes or until heated through. Sprinkle with chopped
parsley, if desired. Garnish with radish and parsley sprigs, if

Makes 6 servings.

B-man :wink: