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Steps
1
In 5-quart Dutch oven, cook beef, mushrooms, onion and salt over medium-high heat 9 to 11 minutes, stirring frequently, until beef is brown and vegetables are tender. Do not drain.
2
Stir in broth, milk and noodles. Noodles will not be completely covered at first. Heat to boiling over high heat. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender and most of liquid is absorbed. Remove from heat; do not drain. Stir in sour cream.
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Medium egg noodles vary widely by brand. Opt for smaller noodles for one-pot stroganoff success.
If desired, add 1/2 teaspoon ground black pepper to the beef and vegetable mixture.
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