foolproofliving

9 Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers. 
1 Add 1 pound of ground beef and cook until browned, breaking it up as you cook to avoid large chunks, about 5 minutes. Transfer the now-cooked meat onto a platter using a slotted spoon and set it aside.
2 Continue with the pan on medium-high heat, adding the remaining tablespoon of olive oil. Add the ½  cup chopped onions and 8 ounces of sliced cremini mushrooms and saute until the liquid from the mushrooms has evaporated, about 6-8 minutes. Reduce the heat if needed to avoid burning. Add 3 cloves of minced garlic and saute for 30 seconds.
11 Sprinkle 2 tablespoons of all-purpose flour over the cooked vegetables and stir continuously for 30-45 seconds, until the flour turns golden brown. 
10 Gradually pour in 2 cups of beef broth, stirring frequently to deglaze the pan (scraping the browned bits at the bottom) and incorporate the fond. Bring the mixture to a boil and cook until the sauce is thickened about 3-4 minutes.
12 Add the now-browned ground beef, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the skillet. Give it a good stir.
6 Stir in 3 cups of egg noodles and simmer, covered, on low heat for 10 - 12 minutes until tender, stirring occasionally.
7 Off the heat, stir in ½ cup sour cream and a tablespoon (or more to taste) lemon juice (or apple cider vinegar), if using. Adjust the seasoning to your desired taste.
8 When ready to serve, sprinkle with 1 tablespoon of chopped fresh parsley.