500g Lean minced beef
1 medium-sized onion, chopped
250g button mushrooms, sliced
1 teaspoon garlic powder
2 teaspoons mustard powder
150ml sour cream (available in all major supermarkets)
120ml beef stock
Egg noodles (available in all major supermarkets)
In a cooking pot, add the minced beef, break it up then add chopped onion, sliced mushrooms, garlic powder and mustard powder. Cook and stir over medium heat until meat is brown and onions are tender.
In a glass bowl, combine and mix sour cream, mayonnaise and beef stock. Stir into the beef mixture and cook over low fire for 10/15 minutes. Don’t stir too much just lightly.
Mean while, in a large cooking pot of boiling water, cook the egg noodles (follow instructions on the packet) until done. Drain and run under cold water.
Serve – Pour sauce on the egg noodles and garnish with parsley.