Season 1 1/2 pounds ground beefchuck with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Heat a skillet over medium-high heat and spray lightly with cooking spray. If using a cast-iron skillet, you can skip this step.
Add beef to the skillet and sear one side until it browns nicely, about 3-5 minutes.Turn beef over and break it up slightly. I like to leave big chunks for my stroganoff.
Add 1 teaspoon minced garlic (or garlic paste), 1/2 cup sliced onions, and 1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme).Saute until the beef cooks through and the onions soften, about 3-5 minutes.Remove the beef mixture from the skillet and set aside.
Add 3 tablespoons unsalted butter to the skillet. Let it melt, then add 8 ounces sliced mushrooms and season with a pinch of salt and pepper.Saute the mushrooms until they soften and release their juices.
Add 3 tablespoons all-purpose flour to the mushroom mixture in the skillet. Cook, stirring, for a minute or 2 to cook the flour.
Add 1/2 cup white wine and scrape up any brown bits from the bottom of the pan – that’s flavor! Then, add 1 1/2 cups beef stock.
Bring to a boil and boil for about a minute. Once a minute is up, reduce the heat to low and add the beef back to the skillet. Cover and simmer on low heat while you prepare the noodles.
Cook one 12 ounce package egg noodles according to package directions. When they are nearly done cooking (about 2-3 minutes from being done), mix 1/3 cup sour cream into the beef mixture. Stir to combine.
Give the beef mixture a taste and adjust seasonings to your liking. Add the noodles to the skillet and stir to combine.
We recommend Certified Angus Beef® brand for the best results.