Ground Beef and Wild Mushroom Stroganoff

Ingredients

• 1 lb extra lean ground beef (or ground turkey) 
• 1 diced white onion
• 1 tsp olive oil
• 1 pkg. dried wild mushrooms (app 1/4 cup)
• 2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp Herbes de Provence or thyme
• 1/2 tsp black pepper
• 1 tin Campbell's Condensed Consomme or Beef Broth
• 1/2 cup low fat sour cream
• 2 cups dried whole wheat egg noodles

Directions 

1.  Cover the wild mushrooms in 1 cup boiling water and let steep 20 minutes. Remove the mushrooms, reserve the water, and chop the mushrooms into bite sized pieces. Set aside. 
2. In a large stainless steel or cast iron pan saute the onions and ground beef over medium high heat until fully cooked. If the ground beef begin to stick too much turn the heat down and add a little extra oil. 
3. When the beef is cooked, add the spices, the chopped wild mushrooms, the mushroom liquid, and the consomme, and stir to get all the flavour off the bottom of the pan. Turn to medium low and let simmer until the liquid has reduced by half (about 10 minutes).
4. Cook the egg noodles in boiling water for 5 minutes. Drain well.
5. When the mushroom, beef sauce has reduced by half, add the sour cream and stir well until incorporated. 
6. Add the cooked, drained noodles to the pan and toss well. 
7. Serve garnished with fresh parsley.