Sausage Stroganoff
1 lb bulk sausage (you could use about any kind, but I don't advise a breakfast blend)
1 can cream of mushroom soup
1 small can sliced mushrooms (or 1/2 cup fresh mushrooms, cleaned and sliced)
1 C beef broth
1 tbsp Worcestershire sauce
3/4 C sour cream
1/2 big bag or 8 oz egg noodles
Cook and crumble the sausage over medium, then blot with paper towels to drain. If you have a good quality bulk sausage, it should be relatively lean. Stir in your beef broth, mushrooms, soup and Worcestershire sauce and bring to a boil, then reduce to low and simmer for about 5 minutes. Remove from heat & stir in the sour cream. Serve over hot noodles, maybe garnish with some green onion if you have it on-hand.
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