Beef Stroganoff Casserole 

2 pounds Nolan Ryan's All-Natural Ground Beef (select lean ground beef of your choice)
1 medium onion, chopped
2 cloves garlic, minced
2 T Worcestershire sauce
2 cups sliced fresh mushrooms
1 (14.5 ounce) can beef broth
1 (10 ¾ ounce) can cream of mushroom soup*
1 (16 ounce) container sour cream*
¾ tsp. salt
1 tsp. pepper
8 ounce wide egg noodles, cooked and kept warm
2 T butter
1 (3 ounce) can French fried onion rings
1 T Dijon mustard

* Low-fat options can be substituted.

Directions
Preheat oven to 350 degrees.  Lightly grease a 13x9 baking dish.

In a large skillet, cook ground beef, onion, and garlic over medium heat until meat is browned and crumbles.  Drain.  Stir in Worcestershire sauce, mushrooms, and beef broth.  Bring to a boil, reduce heat, and simmer for 15 minutes.  Stir in soup, sour cream, salt, mustard, and pepper.  Remove from heat.

Combine hot cooked noodles and butter, stirring until butter melts.  Combine noodles and meat sauce.  Spoon into prepared baking dish.  Bake for 30 minutes.  Top evenly with fried onions and bake for 10 more minutes.  Makes 8 servings. 

Recipe courtesy of Sharon Lawson, Frisco, Texas.