- 1 pound ground beef
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 (10.5 ounce) can beef consomme
- 1 tablespoon prepared mustard
- 8 ounces wide egg noodles, cooked and drained
- 1 cup sour cream
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in flour and salt until blended. Stir in soup, consomme and mustard. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles and sour cream; heat through (do not boil).