This is easy, quick and delicious. I usually add a can of cream of mushroom soup to the ground beef mixture before adding in the flour/cream mixture. I don't add extra salt. If desired, add more beef flavor in a tablespoon of beef bouillon powder.

Ingredients

• 2 lb. lean ground beef
• 2 Tbsp. minced fresh garlic
• 1 tsp. crushed red pepper flakes (or to taste)
• 1 (1 oz) pkg. dry onion soup mix
• 2 Tbsp. Worcestershire sauce
• 2 (10 oz) cans sliced mushrooms, well drained (hand squeeze out any excess moisture)
• 5 cups half-and-half cream or milk, divided
• 1/2 cup all-purpose flour
• 1/2 tsp. ground black pepper (or to taste)
• 1/3 cup grated Parmesan cheese (more to use at the table)
• 1 (375 g) package medium dry egg noodles, cooked

Directions

In a large skillet or medium pot cook the ground beef over medium heat until browned; drain fat. Add in garlic, chili flakes, dry onion soup mix, Worcestershire sauce and mushrooms; cook stirring for 3 minutes. Pour 4 cups half-and-half or milk into the pan and stir, scraping up any browned bits on the bottom of the pan; bring to a simmer over medium heat. Reduce heat to medium-low and simmer for about 4 to 5 minutes.

In a bowl, whisk the flour with remaining 1 cup of cream until smooth; slowly add to the beef mixture stirring with a spoon. Simmer stirring with a wooden spoon for about 3 to 4 minutes until thickened. Mix in about 1/3 to 1/2 cup grated Parmesan cheese. Season with black pepper

Divide the cooked noodles onto plates. Spoon the hamburger gravy over noodles, then sprinkle the top with Parmesan cheese.

Serves 4 to 6

Source: Clipped from a local newspaper and have made several times.

By Connie from Cotter, AR