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1
Pat sliced mushrooms with paper towels to get off any excess rinse water.
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2
Melt butter in a large skillet over high heat.
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3
Once melted, add 1 tablespoons cooking oil.
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4
Add mushrooms to the skillet, sprinkle with 1/4 teaspoon black pepper and stir constantly until browned and firm, about five minutes.
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5
Remove to a plate.
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6
Meanwhile, bring a large pot of water, about halfway full, to a boil and add 1 tablespoons salt.
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7
Once boiling, add egg noodles and cook until tender, about 8 minutes; taste for doneness.
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8
Add 1 tablespoons cooking oil to the skillet and once heated, add ground beef.
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9
Break up with a spatula or wooden spoon and cook until browned and broken into small bits, about 10 minutes.
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10
Turn heat down to medium-high and add flour.
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11
Cook for a minute until the flour disappears into the meat.
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12
Add cream, stirring constantly, and cook until the cream simmers and the sauce thickens.
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13
Add 1 teaspoon salt, 1/4 teaspoon black pepper, garlic and onion powders, and stir to combine.
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14
Remove from heat and stir in sour cream until completely smooth.
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15
Taste for seasoning.
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16
Drain pasta water and add stroganoff to pasta pot, stirring to combine and coating all the pasta with the sauce.
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17
Serve and enjoy!
