Servings: 8

1¼ lb. top sirloin 1¼ lb. top sirloin
2 tsp sea salt 2 tsp sea salt
1 tbsp of ground pepper 1 tbsp of ground pepper
2 tsp of Better than Bouillon: Roasted Beef Base flavor (2 beef bouillon cubes could be substituted). 2 tsp of Better than Bouillon: Roasted Beef Base flavor (2 beef bouillon cubes could be substituted).
3 tsp. onion powder 3 tsp. onion powder
8 oz sliced mushrooms 8 oz sliced mushrooms
1 can of cream of mushroom condensed soup 1 can of cream of mushroom condensed soup
⅛ cup of flour ⅛ cup of flour
16 oz medium egg noodles 16 oz medium egg noodles
12 oz chive sour cream (Kroger is the only brand I can find). Or you can use regular sour cream and add chives. 12 oz chive sour cream (Kroger is the only brand I can find). Or you can use regular sour cream and add chives.

In 5-quart Dutch oven (or large pot), cook beef, salt, ½ tbsp of pepper, 1 tsp of onion powder and 2 tsp bullion over medium-high heat 9 to 11 minutes, stirring frequently, until beef is brown. Do not drain.
Add mushrooms. Cook for about 5 more minutes or until mushrooms are browned.
Cook egg noodles according the package directions.
Stir in can of cream of mushroom, flour, ½ tbsp pepper, and noodles.
Reduce heat to low for 5 more minutes, stirring frequently.
Remove from heat; do not drain. Stir in sour cream and 2 tsp of onion powder.

Prep time: 20 min  Prep time: 20 min
Nutritional Information:  Nutritional Information:
Cal: 473  Cal: 473
Fat: 27.1g  Fat: 27.1g
Sat Fat: 11.6g  Sat Fat: 11.6g
Chol: 163 mg  Chol: 163 mg
Sodium: 1,106.5mg  Sodium: 1,106.5mg
Tot Carbs: 50.2  Tot Carbs: 50.2
Fib: 3.6g  Fib: 3.6g
Sugars: 4.5g  Sugars: 4.5g
Protein: 33.2g  Protein: 33.2g