Ingredients (serves three):
1 lb. ground beef
1 package sliced baby bella mushrooms
4 cups beef broth
1/2 lb. egg noodles
1 cup light sour cream
2 tsp. lemon juice
Heat olive oil in a Dutch oven over medium-high heat.
Add the ground beef and let it brown on one side completely.
Stir, breaking up the ground beef, until the beef is fully browned.
Transfer beef to a bowl, draining any excess fat.
To the skillet, add more olive oil, the mushrooms, and salt.
Cook until the liquid from the mushrooms has evaporated, about 8 minutes.
Add the broth to the mushrooms and bring to a boil.
Stir in the noodles and the beef. Cook, stirring occasionally, until noodles are tender (about 10 minutes).
Turn off the heat, and stir in the sour cream and lemon juice.
Season to taste with salt and pepper.