Beef Stroganoff (5)

2 Tablespoons butter
1 (8 oz) Package sliced baby portabella mushrooms
1 cup chopped onions
2 Garlic cloves, finely chopped
1 Pound lean ground beef
1 1/2 Cups beef broth
1 Tablespoon Worcestershire sauce
3/4 Teaspoon salt
1/4 Teaspoon pepper
1/4 Cup all-purpose flour
1 Cup sour cream
6 Cups cooked egg noodles

In 10" nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet; set aside.
Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling.
Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, stirring constantly until mixture thickens. Remove from heat; stir in sour cream.
Serve with cooked egg noodles.