# What You'll Need:
→ Meat & Protein
01 - 1 pound ground beef (80/20 or leaner)
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup sliced cremini or white mushrooms
→ Seasonings
05 - 2 tablespoons taco seasoning
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon black pepper
08 - 1/2 teaspoon salt
→ Sauces & Dairy
09 - 2 tablespoons tomato paste
10 - 1 cup beef broth
11 - 1 cup sour cream
12 - 2 tablespoons cream cheese, softened
→ Pasta
13 - 8 ounces wide egg noodles
→ Garnish
14 - 2 tablespoons chopped fresh cilantro or parsley (optional)
# Step-by-Step Guide:
01 - Cook wide egg noodles in boiling water according to package directions. Drain and set aside.
02 - In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spatula, for about 5 minutes. Drain excess fat if necessary.
03 - Add chopped onion to the skillet and sauté for 2 minutes until softened. Stir in minced garlic and sliced mushrooms; cook for another 3 to 4 minutes until mushrooms are tender.
04 - Sprinkle taco seasoning, smoked paprika, salt, and black pepper over the beef and vegetables. Stir to coat evenly.
05 - Add tomato paste and cook for 1 minute, then pour in beef broth. Simmer for 5 minutes to develop flavor.
06 - Reduce heat to low. Stir in softened cream cheese until melted and incorporated. Add sour cream, mixing until sauce is creamy and smooth.
07 - Add drained egg noodles to the skillet, tossing to coat with the sauce.
08 - Taste and adjust seasoning if necessary. Serve hot, garnished with chopped cilantro or parsley if desired.
