3 c. Bi-Aglut Tagliatelle gluten free egg noodles
1 lb. ground beef
¼ c. onion, chopped
¼ c. fresh mushrooms, sliced
1 ½ c. water
2 envelopes Maxwell’s Kitchen-Brown Beef Gluten Free Gravy mix
2 c. sour cream
Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion and mushrooms over medium heat until meat is no longer pink; drain. Stir in water and gravy mix. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Drain noodles. Serve meat mixture on top of noodles.