Sauté:

Cook the ground beef in a large skillet over medium heat until browned and crumbly; 5 to 10 minutes.

Boil:

Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite (according to instructions). Drain and set aside.

Tip/Info:
--My family doesn't like the traditional egg noodles so we use Farfalle instead.

Drain, Mix and Simmer:

Drain any fat from the cooked beef.
Drain and add canned mushrooms, condensed soup and garlic powder into the beef.
Add Worcestershire.
Stir to combine and coat everything well.
Simmer for 10 minutes, stirring occasionally.

Tip/Info:
--If necessary, add a small amount of water if it is too thick for your taste.

Combine and Season:

Remove beef from the heat. Add noodles/pasta and stir to combine. Stir in sour cream and season with salt and pepper.

Serve hot with your favorite vegetables.

Tip/Info:
--Because Beef Stroganoff is rich, creamy, and savory, the best vegetables to serve alongside it are ones that provide a bright, crisp, or slightly acidic contrast.
--Excellent choices include steamed or sautéed green beans, roasted Brussels sprouts, a crisp green salad, or buttered peas.