Beef Stroganoff by Evelyn Chartres

I make sure to keep these ingredients readily available to make this recipe. It takes no time at all to pull this meal together which makes a good 6 to 8 portions. While Beef Stroganoff is not French Canadian in origin, it is nonetheless a family favourite!

Ingredients

12 ounces (340 g) of egg noodles
8 ½ fluid ounces (250 ml) of sour cream
10 fluid ounces (295 ml) of cream of mushroom soup
1 package (40 g) of onion soup mix
1 tablespoon (15 ml) of garlic butter
1 tablespoon (15 ml) of butter
1 pound (450 g) of ground beef
3 ounces (85 g) of onions (optional)
10 ounces (285 g) of sweet peas

Preparation

Prepare egg noodles according to package instructions.
In a large bowl, mix cream of mushroom soup, sour cream and onion soup mix.
On medium heat, melt garlic butter and butter in a skillet.
Add ground beef, onions and cook until the meat is no longer pink.
Drain, set heat to low and add the contents of the bowl.
Stir until the contents bubble then add peas and noodles. Heat throughout and ready-to-serve.