One Skillet Ground Beef Stroganoff

 1 Tbsp olive oil

8oz. white button mushrooms, slice

2 Tbsp butter 

1/2 onion, diced

1 lb. ground beef

2 tsp. garlic powder

3 Tbsp flour

1 tsp paprika

1/4 cup dry sherry, or beef broth

1 1/2 tsp salt

1/2 black pepper

4 cups dry egg noodles

1/2 cup sour cream

1 to 2 Tbsp freshly chopped parsley

Add the olive oil to large skillet (that has a lid) and saute the mushrooms over medium heat, until tender, about 5 to 6 minutes.  Remove from skittet to plate.

Return the skillet to the stove top and melt the better.  Add the ground beef, onion and garlic powder and cook until ground beef is broken up and cooked through.  Drain any fat and return skittet to stove top.  

Stir in the flour and paprika until thick, about 1 to 2 minutes. Splash the dry sherry into the pan and stir, scraping any browned bits from the bottom of the pan, cooking until dry sherry is evaporated. 

Gradually stir in the beef broth, salt and pepper.  bring mixture to a boil and add the egg noodles. Reduce heat to simmer and cover.  Stir often until noodles are tender, about 8 to 10 minutes.  Return the mushrooms to the skillet and stir to combine. 

Stir in the sour cream and freshly chopped parsley.  Serve warm.