Ingredients
6
6 servings
- •1 (16 ounce) package egg noodles
- •1 pound lean ground beef
- •1 (8 ounce) package cream cheese, cut into pieces
- •1 (6 ounce) can chopped mushrooms, with liquid
- •1 (.75 ounce) packet dry brown gravy mix
- •2 (10.5 ounce) cans condensed cream of mushroom soup
- •1 (8 ounce) container sour cream
- •0.5 cup milk
Instructions
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- At the same time, cook ground beef in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in cream cheese, mushrooms with liquid, and gravy mix; cook and stir over medium heat until cream cheese melts, 2 to 3 minutes. Add condensed soup, sour cream, and milk; cook, stirring occasionally, until smooth and creamy, 3 to 5 minutes.
- Drain egg noodles; stir into the beef mixture. Cook until heated through, 2 to 3 minutes.
Nutritional Facts
Per 6 servings
- Calories: 735
- Carbohydrate: 61g
- Fat: 42g
- Fiber: 3g
- Protein: 29g
- Sugar: 4g
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