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Ingredients
  • 2 cups elbow noodles
  • 1 lb lean ground beef
  • 1 medium yellow onion diced
  • ¾ cup diced red bell pepper
  • ¾ cup diced green bell pepper
  • 1 10.5 oz can cream of mushroom soup
  • 1 cup shredded mozzarella cheese
  • ¾ cup sour cream
  • ½ cup beef broth or vegetable stock
  • 2 tablespoons heavy cream
  • 1 tablespoon Worcestershire
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 5 slices provolone cheese
  • Fresh minced parsley for garnish
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