Ingredients:
1 lb egg noodles
2–2½ cups leftover shank beef, shredded (I save my shank meat from when I make broth)
3 tbsp butter
1 medium onion, diced
3–4 cloves garlic, minced
8–12 oz mushrooms, sliced
3 tbsp flour
1½–2 cups beef broth
2 tsp Dijon mustard
1 tsp paprika
1 cup sour cream
1–2 tbsp Worcestershire sauce
Salt & pepper, to taste
Directions:
1. Boil 1 lb egg noodles according to package directions. Drain and set aside.
2. In a large skillet or Dutch oven melt 3 tbsp butter, add diced onion and cook until soft. Add garlic and cook 30 seconds. Add mushrooms and cook until browned.
3. Sprinkle 3 tbsp flour over the veggies. Stir and cook for 1 minute. Slowly pour in 1½–2 cups beef broth, stirring to avoid lumps. Stir in mustard, Worcestershire and paprika. Simmer until thickened
4. Stir in your shredded beef and then add your sour cream and add salt + pepper to taste. Don’t let it boil or the sour cream will separate. Just warm it. If it thickens too much add a splash in more broth.
5. Add your cooked noodles into the pan and toss until everything is coated.
6. Add some parsley and fresh parmesan and serve :-)