Ingredients
- 1 can Roast Beef, drained
- 12 ounces egg noodles
- 4 tablespoons butter, separated
- 1 small onion, chopped
- 8 ounces sliced fresh mushrooms
- 1/4 cup sherry wine
- 8 ounces sour cream
- 1/4 teaspoon each salt and pepper
Directions
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Cook egg noodles according to package instructions.
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While noodles are cooking, melt 2 tablespoons butter in a large skillet over medium heat; add chopped onion and mushrooms, and saute until tender, about 5 minutes.
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Remove from pan and reserve.
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Add sherry to pan and cook down to half the volume (about 5 minutes), then add sour cream, drained Roast Beef, reserved onion and mushroom mixture, and salt and pepper.
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Cook for 1 to 2 minutes until warmed through.
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Drain noodles, toss with 2 tablespoons butter and top with beef mixture.