1 (1-pound) package ground chuck
1 (8-ounce) package sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 (14-ounce) can beef broth
1 (10.75-ounce) can cream of mushroom soup with roasted garlic
2 tablespoons Worcestershire sauce
1 teaspoon ground black pepper
1/2 teaspoon salt
1 cup sour cream
2 teaspoons horseradish
1 (12-ounce) package wide egg noodles, cooked according to package directions and kept warm
Garnish: sour cream, minced fresh parsley

1 (1-pound) package ground chuck 1 (8-ounce) package sliced fresh mushrooms 1 onion, chopped 2 cloves garlic, minced 2 tablespoons all-purpose flour 1 (14-ounce) can beef broth 1 (10.75-ounce) can cream of mushroom soup with roasted garlic 2 tablespoons Worcestershire sauce 1 teaspoon ground black pepper 1/2 teaspoon salt 1 cup sour cream 2 teaspoons horseradish 1 (12-ounce) package wide egg noodles, cooked according to package directions and kept warm

1. In a large skillet, combine ground chuck, mushrooms, onion, and garlic. Cook over medium-high heat until beef is browned and crumbly; drain. Stir in flour, and cook, stirring frequently, for 2 minutes. Stir in broth, soup, Worcestershire sauce, pepper, and salt. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 15 minutes.

2. In a small bowl, combine sour cream and horseradish; add to beef mixture stirring to combine. Cook for 5 minutes, or until heated through. Serve over hot cooked egg noodles. Garnish with sour cream and fresh parsley, if desired.