Fresh Grated Parmesan Cheese
Wide Egg Noodles
Bring a pot of water to boil and add your noodles. Egg noodles fall apart easily if over cooked, so cook them until they are firm but not chewy. When cooked, strain and rinse, to remove starch.
In a large Pan sauté the mushrooms in the oil. Don’t crowd them in the pan. Brown on both sides, then remove from the pan and set aside.
Using the same pan, brown the ground sirloin. Just before the meat finishes browning, add the minced garlic to the pan. Then re-introduce the sautéed mushrooms to the pan with the meat.
Pour the beef broth over the meat and mushrooms, then add in the sour cream. Cook on a low heat until the sour cream has fully combined, then add the parmesan.
Serve up the sauce with the noodles and enjoy!