Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
6
Ingredients
Directions
Heat 1 tablespoon butter and oil in a skillet over medium-high heat. Add onion and garlic powder; cook and stir until onion is golden brown, 5 to 7 minutes. Reduce heat to medium. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain; return noodles to the pot.
Stir sour cream and remaining 1 ½ teaspoons butter into ground beef in skillet. Add cream of mushroom soup, cream of celery soup, paprika, salt, and black pepper; stir well. Cook, stirring occasionally, until sauce thickens to desired consistency, about 10 minutes. Stir sauce into egg noodles until evenly coated.
Cook's Note:
I used 85/15 ground beef.
Nutrition Facts (per serving)
| 509 | Calories |
| 25g | Fat |
| 49g | Carbs |
| 22g | Protein |
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