With a creamy sauce, meaty cremini mushrooms, and fluffy egg noodles, this Ground Beef Stroganoff is a casual twist on a classic that’s ready in just 30 minutes.
Brown ground beef in a large nonstick skillet or sauté pan. Use a slotted spoon to remove the beef from the pan and set aside. Saute the onions, mushrooms, and garlic.
Deglaze the pan with cognac and simmer until almost completely evaporated. Stir the ground beef back into the pan, and sprinkle with flour. Cook 1-2 minutes.
Stir in broth, mustard, Worcestershire, paprika, thyme, and egg noodles. Bring to a boil, cover, reduce heat, and simmer 7-10 minutes, stirring occasionally, until the noodles are cooked through.
Stir in sour cream, a little more thyme, and parsley. Season to taste with salt and pepper and serve with a squeeze of lemon juice, and additional sour cream and parsley, if desired.