We both group up with beef stroganoff, but we new could improve it. You can do ground beef rather then the Swedish meatballs.
1 Large Onion
4-8 T Olive Oil
16 oz Sliced Mushrooms
1lb 10oz Bag Frozen Swedish Meatballs
2-10 oz Cans of Cream of Mushrooms Soup
1 3/4 cup Sour Cream
3 cups Wide Egg Noodles
In a large stock pot boil a gallon of water. One water is at a rolling boil add noodles and cook for 8 minutes. Drain water and in 2 T olive oil.
While water is boiling and noodles are cooking prep remaining ingredients. Slice onion. In a heavy skillet use 2 T olive oil to caramelize onions. Remove from pan.
Using the same skillet brown mushrooms in 2-4 T olive oil. Remove from pan.
Using the olive oil remaining in the pan brown meatballs and cook to 165 degrees internal temperature. Remove from the pan.
Add soup and sour cream to pan and mix well. Add in onions, mushrooms, and meatballs.
Serve over noodles.