Ingredients

• 10-12 oz extra wide egg noodles
• 1 lb beef (I used 91% lean ground beef, but you can use steak tips or whatever beef you have on hand) 
• 1 14oz can reduced sodium beef broth
• 1 medium white onion (finely chopped)
• 14 ounces baby bellas (sliced)
• 1/3 cup sour cream (I used light for less fat)
• 3 tbsp tomato paste
• 1/4 cup all purpose flour
• 1 tsp spicy brown mustard
• 2 tbsp parsley
• 2 tbsp olive oil
• Salt and Pepper to taste
• Minced garlic

Instructions

1. In an extra large skillet, heat the olive oil and garlic over medium-high heat.
2. Add the onion and mushrooms and saute until cooked (about 5 min).
3. Add the beef and cook until browned.
4. Add the tomato paste and flour, and mix until combined.
5. Pour in the beef broth and bring to a boil over medium-high heat.
6. Reduce the heat and let simmer for about 15 min, stirring occasionally.
7. In a large pot, cook the egg noddles according to the package directions.
8. Remove the sauce mixture from heat
9. Add the sour cream and mustard, and stir until combined.
10. Add seasonings to taste. 
11. Transfer the sauce mixture onto your cooked noodles, and mix until noodles are completely coated.
12. Add additional parsley as a garnish and serve.