Ground Beef Stroganoff! (Over Extra Wide Egg Noodles)

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Ground Beef Stroganoff! (Over Extra Wide Egg Noodles)
Brown and drain 2 lbs. of 80/20 burger
Season with 1/2 tsp. pepper, 1/2 tsp. garlic powder,
1/2 tsp. onion powder, and 1/4 tsp. salt. (set aside)
Saute on medium heat 2 diced medium onions in 1/2 stick of
butter until soft, then add the other 1/2 of a stick of butter and
3 cups of sliced mushrooms. Cook the mushrooms with the onions for 3 to 4 minutes... Salt and pepper to taste. (set aside)
In a large skillet pour in a 10 1/2 oz. can of Campbell's Beef
Consomme' (do not dilute with water) Make a slurry of 1/3 cup
all purpose flour and 1/3 cup water (or a bit more) Slowly whisk
the flour and water mixture into the beef consomme' cook for 3 to 5 minutes to cook the flour smooth, add 1 tsp. minced garlic, then
1 & 1/2 cups of sour cream. Now add 1 tbsp. tomato paste.
Salt and pepper to taste.
Now add the mushrooms, onions and ground beef back in a mix to together then set on low. Now cook a 1 lb. bag of extra wide egg noodles and drain. Add 1 tsp. of olive oil in the drained noodles to keep them from sticking together,
Pour the hot noodles in a large serving dish and pour on the
beef mixture. Put a large scoop of sour cream on top and sprinkle
a bit of parsley flakes on top. Serve with garlic bread!
Enjoy!