Ground Beef Stroganoff

Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until tender. Reserve ½ cup of the pasta water, then drain the noodles.

While the noodles cook, heat a large skillet over medium heat. Add the ground beef and onion. Cook for 6 to 8 minutes, breaking the beef into crumbles, until the beef is browned and the onion is tender. Drain excess grease if needed.

Sprinkle the flour, salt, garlic powder, paprika, and black pepper over the beef. Stir until the beef is evenly coated, then cook for 1 to 2 minutes, stirring frequently.

Stir in the cream of mushroom soup and ¼ cup of the reserved pasta water. Reduce the heat to medium-low and cook for about 5 minutes, stirring occasionally.

Remove the skillet from the heat. Stir in the sour cream until smooth. If needed, stir in additional reserved pasta water one splash at a time until the sauce reaches your desired consistency.

Spoon the ground beef stroganoff over the cooked egg noodles and serve warm.