1 lb ground beef - try for 90% lean - 10% fat (you can also use beef tips)
1 medium yellow onion, diced
1 lb sliced mushrooms
8oz beef broth
1 can cream of mushroom soup
8oz sour cream
1 package egg noodles
salt and pepper
In a very large skillet, probably much larger than you think you'll need, brown the ground beef. Drain off most of the fat and add the mushrooms and onion. If you're making this for the kiddos and want to hide the onion, toss it in when you start the beef, they get a little softer. Sautee the meat and veggies for about 3 minutes, then add the broth and mushroom soup. Let it simmer for about 20 minutes.
Meanwhile, bring a large pot of water to boil. Cook noodles until tender, probably about 10 minutes. Drain the noodles and drizzle them with olive oil so they don't stick together. About 2 minute before you're ready to serve, at the sour cream to the meat mixture and stir until sour cream is heated through.
Serve over noodles - you can add some butter to your noodles, if you prefer. Enjoy!