INGREDIENTS
1/2 cup
beef broth
2 tbsp
butter
1 tbsp
canola oil
8 servings
cooked wide egg noodles
10 1/2 ozs
cream of mushroom soup
1/2 tsp
dried basil
1/2 tsp
dried thyme
4 tbsp
flour
1 tsp
garlic powder
8 ozs
mushrooms
1 oz
onion soup mix
1/2 tsp
oregano
1/2 tsp
paprika
1 tsp
pepper
1/2 cup
sour cream
2 lbs
stew meat