Serves 4 to 6

1 tablespoon olive oil

8 ounces cremini mushrooms, stems trimmed, and sliced ¼ inch thick

Kosher salt, plus more as needed

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Freshly ground black pepper

2 tablespoons unsalted butter (¼ stick)

1 medium yellow onion, small dice

2 medium garlic cloves, finely chopped

1 pound ground beef

3 tablespoons all-purpose flour

1 teaspoon paprika

¼ cup dry white wine

4 cups (1 quart) low-sodium beef stock

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

8 ounces dried egg noodles

¾ cup sour cream

1 tablespoon finely chopped fresh Italian parsley leaves

1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about five minutes. Transfer to a medium bowl and set aside.

2. Reduce heat to medium and add butter. When butter has melted, add onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about four to five minutes. Add beef, season with salt and pepper, and break into smaller pieces with a wooden spoon. Cook, stirring occasionally, until it’s just cooked through and no longer pink, about six to eight minutes.

3. Sprinkle in flour and paprika, stir to coat the meat, and cook, stirring occasionally, until any raw flour taste has cooked off, about one to two minutes. Add wine and cook, stirring occasionally and scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated, about one to two minutes. Add the stock, measured salt, and measured pepper and stir to combine. Increase heat to medium high and bring to a simmer.

4. Add noodles and reserved cooked mushrooms with their accumulated juices. Stir to combine. Reduce heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about six to eight minutes.

5. Remove from heat and stir in sour cream. Season with salt and pepper as needed. Sprinkle with parsley and serve.

— Adapted by Janet Keeler, Tampa Bay Tribune, from