Ground Beef and Noodles Casserole

ingredient;

1 pound lean ground beef 

1/4 teaspoon salt 

1/8 teaspoon black pepper 

1 teaspoon vegetable oil 

8 ounces sliced mushrooms 

1 large onion, chopped 

3 cloves garlic, minced 

1/4 cup white wine 

1 (10 3/4 ounce) can cream of mushroom soup, undiluted 

1/2 cup sour cream 

1 tablespoon Dijon mustard 

4 cups cooked egg noodles 

Chopped fresh parsley (optional)

Radish slices fresh Italian parsley (optional)

method;
Preheat oven to 350 degrees F.

Spray 13 x 9 inch baking dish with nonstick cooking spray.
Place beef in large skillet; sprinkle with salt and pepper. Brown beef over medium−high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set aside beef.

Heat oil in same skillet over medium−high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium−low and simmer 3 minutes.

Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.

Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake uncovered, 30 minutes or until heated through.

Sprinkle with chopped parsley, if desired. Garnish with radish and parsley sprigs, if desired.