Note: See also similar vegetarian or vegan recipes. (The below is Tom K’s original creation.)
- 1 lb ground beef (or imitation meat crumbles, lamb, turkey, ostrich, etc.)
- 1 lb dry egg noodles
- 2 cup whole milk
- 16 oz sour cream
- 8 oz cream cheese
- 1 can condensed cream of mushroom soup
- 1 small yellow onion
- 5 whole white or portabello mushrooms
- salt
- pepper
- Brown the beef or other meat/meat alternative in a large pan with high sides, such as a tall dutch oven. You will make the whole meal in this pan, except for the noodles.
- As the meat is browning try to pour off any excess grease. A bit of this is really tasty though, so save some in the pan. (If using meat alternative, consider adding some butter or similar fat of your liking.)
- When the meat is completely browned, dump in the cream cheese and let it saturate the meat. Mm, saturated saturated fat!
- Then add the chopped onion and mushrooms. I dice the mushrooms into quarters and chop the onion into fairly small pieces.
- After letting the onion and mushrooms cook a little (two or three minutes) dump in the milk, sour cream and mushroom soup. Mm, condensed soup.
- I use a fairly high heat to incorporate all of these ingredients and then add salt and pepper to taste.
- While letting this mixture simmer, make the egg noodles.
- When the noodles are done, dump them right into the cream sauce and serve.