Ground Beef Stroganoff in 30 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil and cook the 12 oz egg noodles according to the package directions. Note: Aim for al dente since they will cook slightly more when tossed in the sauce later.
2. In a large skillet over medium high heat, add the 1 lb ground beef. Break it apart with a wooden spoon and cook for 5-7 minutes until deeply browned and crispy on the edges.
3. Push the beef to one side (or remove if the pan is crowded) and add the 8 oz sliced mushrooms. Cook for 5 minutes without stirring initially until they release their moisture and turn golden brown.
4. Add the diced yellow onion to the pan. Sauté for 3-4 minutes until translucent and fragrant. Stir in the 3 cloves of minced garlic for the last 60 seconds to avoid burning.
5. Melt the 2 tbsp unsalted butter into the meat mixture. Sprinkle the 2 tbsp all purpose flour over everything and stir constantly for 2 minutes until the flour smells slightly nutty and toasted.
6. Slowly pour in the 2 cups beef bone broth while scraping the bottom of the pan with your spoon. Note: This lifts all that fond (browned bits) which is where the real flavor lives.
7. Stir in the 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, and 1/2 tsp smoked paprika. Season with kosher salt and freshly cracked black pepper.
8. Reduce heat to medium low and simmer for 5-8 minutes until the sauce thickens and becomes glossy.
9. Remove the skillet from the heat. Take a small ladle of the hot sauce and whisk it into the 1/2 cup sour cream in a separate bowl before adding the mixture back into the pan. Note: This prevents the sour cream from curdling due to thermal shock.
10. Fold the cooked egg noodles into the sauce until every strand is coated. Garnish generously with fresh parsley and serve immediately while the sauce is still steaming and fluid.