Old Fashioned Hamburger Stroganoff

12 ounces yolk-free egg noodles
1 pound extra-lean ground beef
1 large onion (1 cup chopped)
1 teaspoon bottled minced garlic
2 cups already-sliced fresh mushrooms
1/4 cup dry white wine
1 tablespoon ketchup
2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 teaspoon paprika
salt and black pepper to taste
1 can (10 3/4 ounces) reduced-fat, reduced sodium cream of mushroom soup
2/3 cup light sour cream
 

1. Cook noodles according to package directions. Drain and set aside.
2. Meanwhile, heat a 12-inch, nonstick skillet on medium, add the hamburger and fry, stirring occasionally to break up the pieces. Meanwhile, coarsely chop the onion, adding it to the skillet as you go. Add the garlic, mushrooms and continue to cook, stirring frequently, until the hamburger is browned, about 5 minutes. While the hamburger cooks, add wine, ketchup, mustard, Worcestershire, paprika and salt and pepper to taste.
3. Add the mushroom soup, and stir well until it is completely incorporated. Lower the heat to simmer, add the sour cream and continue to cook, stirring constantly, for 1 minute or until the sour cream is completely incorporated.
4. Serve at once by spooning some sauce over a bed of noodles.
 

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