Here's a classic beef stroganoff that even the strapped-for-time crowd can pull off. Our tasty casserole version is ready in under an hour.
2 cups egg noodles, uncooked
2 Tbsp. butter
1 onion, chopped
1 pkg. (8 oz.) sliced fresh mushrooms
1 lb. extra-lean ground beef
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1/2 tsp. pepper
2 Tbsp. flour
1 cup beef broth
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
Heat oven to 375ºF.
Cook noodles as directed on package, omitting salt. Meanwhile, melt butter in large deep skillet on medium heat. Add onions; cook and stir 5 min. Add mushrooms; cook and stir 5 min. Add meat to skillet; cook, stirring to break up meat, until no longer pink, about 5 min. Add Worcestershire sauce and pepper; cook 1 min.
Add flour to meat mixture; cook and stir 1 min. Add broth; cook and stir 5 min. Turn off heat; stir in sour cream.
Add noodles and 2 Tbsp. Parmesan to meat mixture; mix well and spoon into 2-qt. round baking dish. Sprinkle with remaining Parmesan. Bake, uncovered, 20 to 25 min. or until heated through. Sprinkle with parsley.