Easy, Hearty One-Pan Beef Stroganoff

Heat the olive oil in a large skillet (that has a lid) and sauté the sliced white button mushrooms over medium heat until tender, about 5 to 6 minutes. Remove them from the skillet and set aside on a plate.

Melt unsalted butter in the same skillet, then add the diced onion and cook until softened. Add ground beef and minced garlic. Cook until the beef is browned, breaking it up into smaller pieces with a spatula.

Sprinkle all-purpose flour and paprika over the beef mixture, stirring well to combine.

Deglaze the pan by adding dry sherry to the skillet and stirring, scraping any browned bits from the bottom. Cook until the sherry is evaporated.

Gradually pour in the low-sodium beef broth, followed by salt and black pepper. Mix well.

Bring the liquid mixture to a boil and then stir in the dry egg noodles. Reduce heat to a simmer and cover the skillet.

Cook until the noodles are tender, about 8 to 10 minutes, stirring occasionally.

Add the cooked mushrooms back into the skillet, stirring to combine.

Remove the skillet from heat and gently stir in the sour cream and freshly chopped parsley.

Serve the Beef Stroganoff warm, garnishing with additional parsley if desired.