I love this! And everyone I've made it for has loved it. I've not had one person not get 2nd's and sometimes 3rd's (I may be the culprit on that). I usually have a hard time getting the meat to come out tender so I have tried several different cuts in order to get one that comes out tender. So far I have found one but sadly do not remember what it was. I think it was a small roast and I just cut into small strips. So far the best noodles I've used are the spirals it calls for, I like the way it holds alot of the sauce. I have made this for someone who doesn't like the way the sour cream made it taste so I left it out and made it as just beefy noodles and it was still very tastey! I usually add a little salt and garlic to mine, and I like the flavor of the worcestershire sauce in this so a little more than the amount that is called for typically goes in. I'm planning to make this again VERY SOON and plan to add some fresh mushrooms this time. I also wonder how it would taste if a can of the Campbell's beefy mushroom is added with it. I want to try another reviewers idea and make with the golden mushroom soup, it is one of my favorite soups! I'd definately recommend giving this a try, you can alter it to your tastes if something isn't quite right. And will feed an army!

Reviewed On: Mar. 12, 2009

I haven't actually tried this recipe but it sounds almost exactly like the Pampered Chef "Hot Pizza Dip" recipe, so it's probably good. It's good to use as a dip with the refridgerated breadsticks dough that you twist and bake.

Reviewed On: Jan. 24, 2008