Instructions

• Season the ground chuck with salt and pepper. Heat a skillet over medium-high heat and lightly coat it with cooking spray. Sear the beef until browned, about 3–5 minutes.
• Turn the beef, break it up slightly while leaving some larger pieces, and cook through.
• Add garlic, onion, and thyme. Sauté until the beef is cooked and the onion softens, about 3–5 minutes.
• Remove the beef mixture from the skillet and set it aside.
• Melt the butter in the skillet. Add mushrooms with a pinch of salt and pepper, then sauté until softened and juicy.
• Stir in the flour and cook for 1–2 minutes.
• Pour in the wine, scraping up browned bits, then add the beef stock.
• Bring to a boil for about 1 minute. Reduce heat to low, return the beef, cover, and simmer while the noodles cook.
• Cook the egg noodles according to the package directions. When 2–3 minutes remain, stir the sour cream into the beef mixture.
• Taste and adjust seasoning. Add the noodles to the skillet, stir, garnish, and serve.