Stroganoff and Noodles

INGREDIENTS:

• 1 Pound Ground Beef 

• 1 Onion - Medium, Chopped (about ½ Cup) 

• 1 Can (14 ½ Ounces) Swanson’s Ready to Serve Clear Beef Broth 

• 1 Can (10 ¾ Ounces) Campbell’s Condensed Cream of Mushroom Soup 

• ½ Cup Water 

• 3 Cups Dry Medium Egg Noodles 

• 1 Cup Sour Cream 

• Chopped Fresh Parsley (for garnish) 

DIRECTIONS:

1. In a 10-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. 

2. Stir in broth, soup and water. Heat to boiling. Reduce heat to low. 

3. Add dry noodles.

4. Cook ten (10) minutes or until noodles are tender, stirring often. 

5. Stir in sour cream. Heat through. 

6. Garnish with parsley. 

YIELD:

• 6 ½ Cups or 4 servings 

NOTES:

SOURCE:

• Souper Recipes with Campbells

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