8 oz. Fresh Mushrooms, sliced and chopped (About a cup)
2 Tbsp Flour
2 Cups Beef Broth
8 oz. Wide Egg Noodles
1 Can Cream of Mushroom Soup
Prepare your ingredients. Mince the garlic, slice the mushrooms, prepare your broth. I used Better than Bullion Beef to make mine, one can of that stuff lasts for like...ever. I have chicken, vegetable, and beef. Totally worth the investment.
Start with the garlic, saute the butter and add the garlic to it. Stir for about 2 minutes, or until the garlic is soft and fragrant.
Add the ground beef to your garlic and butter mix, add the mushrooms, and continue until beef is browned and mushrooms are soft.
Add the flour and mix for about 2 minutes. The flour may coat the bottom of your pan and that's okay.
Once the flour is all mixed in, add the beef broth to dissolve the flour, and add half the can of Cream of Mushroom soup. Bring to a boil.
Add the noodles.
Put a lid on it, and reduce the heat to low, (I usually put mine to about 3 on the dial), and simmer for 10 minutes. Mix if you feel that your noodles may stick to the pan, but I just leave the lid on.
After it's done cooking, and the noodles are tender, add the remaining can of cream of mushroom soup, and serve!