Over the years, I’ve sort of tweaked and twisted this recipe. This really is a combination of a few recipes combined into one and I think the result is yummy, filling and it can all be made on the stovetop. So it’s not only a comforting dish for the winter months but for summer as well. Also, this dish comes together fairly quickly. You could probably have dinner on the table within 25 minutes.
1 package egg noodles
3 tbsp. flour
Now add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2-3 minutes until you see it thicken slightly.
Bring temperature down to medium and whisk in sour cream and cream of mushroom soup. Stir until mixture is thoroughly incorporated.