# Components:
→ 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)
# Directions:
01 - Boil egg noodles in a large pot following package directions. Drain well and set aside.
02 - In a large skillet over medium-high heat, cook ground beef until completely browned, breaking apart with a spatula, about 5 minutes. Drain excess fat if necessary.
03 - Add chopped onion to the skillet and cook for 2 minutes until softened. Stir in minced garlic and mushrooms, then cook for 3 to 4 minutes until mushrooms are tender.
04 - Sprinkle taco seasoning, smoked paprika, salt, and black pepper over the beef mixture. Stir thoroughly to evenly coat.
05 - Add tomato paste, cook for 1 minute, then pour in beef broth. Bring to a gentle simmer and cook for 5 minutes to meld flavors.
06 - Decrease heat to low. Add cream cheese and stir until fully melted and combined. Fold in sour cream and mix until sauce appears smooth and creamy.
07 - Add cooked egg noodles to the skillet and gently toss to evenly coat with the sauce.
08 - Taste and adjust seasoning if needed. Serve immediately, garnished with chopped cilantro or parsley if desired.
