Categories: dinner, not tried

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

1. Cook egg noodles according to package instructions.

2. 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.

3. Remove from pan and reserve.

4. 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.

5. Cook for 1 to 2 minutes until warmed through.

6. Drain noodles, toss with 2 tablespoons butter and top with beef mixture.

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