Instructions
- Cook egg noodles according to package directions. Drain and set aside.
- In a large skillet, brown Ground Beef over medium-high heat. Drain off any excess grease.
- Add Vegetables to the skillet with the beef and cook until softened, about 7-10 minutes.
- Deglaze the pan with Dry Sherry, scraping up any browned bits from the bottom.
- Melt Butter in a separate saucepan. Whisk in All-Purpose Flour and cook for 2-3 minutes to create a roux.
- Gradually whisk in Beef Broth until smooth. Bring to a simmer and cook for 8 minutes, stirring occasionally.
- Remove from heat and stir in Sour Cream, Dijon Mustard, Salt, and Black Pepper.
- Pour the Sauce over the beef and vegetables. Simmer for 8 minutes, stirring occasionally.
- Stir in Fresh Parsley before serving over cooked egg noodles.
