Beef Stroganoff
Beef Stroganoff
12 oz. egg noodles
1 can (10 oz) cream of mushroom soup
1 c. (8 ounces) sour cream
1 packet dry onion soup mix
1 1/2 lbs. ground beef
10 oz. pkg. frozen peas
Place 3 quarts water in an 8-qt. stock pot; bring to a boil over high heat. Stir in noodles; boil uncovered for 6 minutes. Place mushroom soup, sour cream and onion soup mix in a medium bowl. Stir until blended, set aside. Place beed in a large skillet, cook over high heat for 6 minutes or until meat is no longer pink. Pour off fat. Reduce heat to low. Add soup mixture, stir over low heat until bubbly. Stir in peas and heat through. Serve over noodles.
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