1/2 teaspoon freshly cracked black pepper (more or less, to taste)
8 ounces wide egg noodles (approximately 5 cups)
1/2 cup sour cream
Fresh chopped parsley, for garnish
In a large pot or dutch oven over medium high heat, cook ground beef, onion and garlic until beef is cooked, browned and no longer pink (about 5-6 minutes). Crumble beef while cooking. Drain off fat.
Lower to medium heat. Add mushrooms and cook until tender, stirring frequently (about 5-6 minutes).
Add flour, 1 tablespoon at a time, stirring well in-between each tablespoon.
Add beef broth, Worcestershire, salt and pepper. Stir to combine. Increase heat to medium high and bring to a gentle boil.
Add egg noodles and stir to combine. Cover and simmer for 10-12 minutes, or until noodles are tender and liquid is absorbed. Remove lid and stir occasionally to prevent noodles from sticking to bottom of pot (I stirred 5 times).
Remove from heat and add sour cream. Stir to coat evenly. Sprinkle with fresh chopped parsley, if desired.