Beef Stroganoff

1: Cook egg noodles according to package instructions, then drain and set aside.

2: Melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of pepper, and cook until brown on both sides for a few minutes then remove and set aside.

3: Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add mushrooms and sauté for 5-7 minutes, stirring occasionally, or until the mushrooms are cooked. Then add the garlic and sauté for 1 minute, stirring occasionally.

4: Add 2 tablespoons of Campbell’s FlavorUp!™ with 2 cups of water then deglaze the pan by scraping the brown bits off the bottom. Let the mixture cook down for an additional 3 minutes.

5: Add Worcestershire sauce and flour into the pan and simmer together making sure everything is combined and then stir in sour cream and cooked steak. Taste and season with additional pepper if needed.

6: Serve warm over egg noodles, garnished with a sprinkle of parsley.