INGREDIENTS
12 oz
egg noodles
1 1/2 lb
lean ground beef
1/4 tsp
black pepper
2 cups
beef broth
1 1/2 cups
hazel nut milk
2 tbsp
dijon mustard
2 tsp
beef base
2 tsp
worcestershire sauce
1 large
sweet onion
1/2 tsp
coarse salt
2 tbsp
flour
1 tbsp
cornstarch
1 serving
fresh parsley