Ingredients:

  • 2 lbs ground beef (85/15 lean-to-fat ratio)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 10 oz cremini mushrooms, sliced thin
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup all-purpose flour
  • 2 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1.5 cups full-fat sour cream
  • 12 oz wide egg noodles
  • 2 tbsp unsalted butter
  • 1 cup shredded Gruyère cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 9x13-inch ceramic baking dish.
  2. In a heavy-bottomed cast iron skillet over medium-high heat, brown the ground beef undisturbed for 3 minutes to develop a mahogany crust. Break up the meat and continue cooking until browned.
  3. Add the sliced mushrooms and diced onions to the skillet. Sauté until mushrooms are golden and onions are translucent. Stir in the minced garlic and cook for 60 seconds.
  4. Sprinkle the flour over the meat and vegetable mixture, stirring for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the beef bone broth, Worcestershire sauce, and Dijon mustard.
  5. While the sauce simmers, par-cook the egg noodles in boiling salted water for 2-3 minutes less than the package directions. Drain thoroughly.
  6. Remove the skillet from heat. Temper the sour cream by whisking in a small amount of the warm sauce before stirring the entire amount into the skillet to ensure a silky texture.
  7. Toss the par-cooked noodles with butter and fold them into the beef sauce. Transfer the mixture to the prepared baking dish.
  8. Top with shredded Gruyère and bake for 15-20 minutes until the cheese is bubbly and golden. Garnish with fresh parsley before serving.