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-Ingredients
-
-    1 12-ounce package egg noodles
-    1 – 1.5 pounds ground beef
-    1 sweet onion, chopped (about 1 cup)
-    2 tablespoons all-purpose flour
-    2 cups beef broth
-    1/2 cup dairy free sour cream
-    2 tablespoons Dijon mustard
-    1 tablespoon Worcestershire sauce
-    2 teaspoon beef base (2 bouillon cubes)*
-    1 tablespoon chopped fresh parsley, for garnish
-    Salt & pepper, to taste
-
-To make this with dairy free milk: replace sour cream with 1.5 cups dairy free milk + 1 tablespoon cornstarch
-Instructions
-
-    Prepare noodles according to package directions. When they are cooked, drain and set aside.
-    In a large skillet over medium-high heat, brown the beef, breaking it up into pieces as it cooks.
-    Add the onions to the pan and sauté, stirring frequently, until translucent and soft – about 5 minutes.
-    Sprinkle the flour over the beef and onion, stirring to evenly coat and allow the flour to absorb oil.
-    Add the beef broth, sour cream, Dijon, Worcestershire, and beef bouillon to the pan. Stir until combined, and allow the sauce to simmer until thickened.
-    Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving.
-
-To make this with dairy free milk: Whisk dairy free milk and cornstarch together until smooth. Add it to the sauce instead of the sour cream and simmer until sauce is thick.