Like most others who reviewed this recipe, I made same additions to the original. As is, it's a good place to start. I added a chopped onion and tsp of chopped garlic to the beef as it browned. Then I added about 1 1/2 cups of chopped cremini mushrooms. (I had purchased a large pkg at Costco and needed to use them up!) I took the advice of several other reviewers and added about 2 tsp of Worcestershire Sauce to the mixture. At that point it was smelling pretty good, so I continued with more of the advice I had read here and added 1 cup of beef bouillon. Next, I added a generous splash of white wine and then the can of mushroom soup. I let it simmer while I prepared the noodles. I didn't have egg noodles but I did have linguine which I snapped in half before I threw it in the boiling water. WHen the noodles were almost done, I added the sour cream to the meat mixture. I had been tasting this periodically and it was so much more tasty than it looked (grey food really is not that appealing!). So, like another reviewer, I threw in some frozen green peas. I let it simmer a little longer, until the peas were hot and then served it over the noodles in pasta bowls. My husband and 16-year-old step son gobbled it up. It was delicious! Thanks, Brenda for the original and to the other reviewers for their suggestions. It was a "village" approach to cooking a great dinner!
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Like most others who reviewed this recipe, I made same additions to the original. As is, it's...