An easy one-pan dish that is similar to beef stroganoff, only way better in my opinion! Recipe was given to my mother by a dear family friend in the sixties, and has been a family favorite since. Thanks Lou Anne! Enjoy!
Saute butter, onion slices, garlic and mushrooms in heavy frying pan until golden brown (about 5-10 minutes).
Add ground chuck- break up and cook until no longer pink (another 5 minutes).
Add wine, lemon juice, consomme, and pepper. Tip: Be sure to use undiluted beef consomme (not broth or bouillon). This is what gives the depth and richness of flavor! Also be sure to measure the wine and lemon juice properly, for best flavor.
Simmer uncovered for 15 minutes.
Add noodles (uncooked), cover, and simmer until noodles are tender (about 20 minutes).
When ready to serve, mix in sour cream.
Garnish with fresh chopped parsley.
Serve immediately (but best if allowed to rest for 15-20 minutes so the flavors can meld, if you can wait! also makes great leftovers.).