Preheat oven to 350. Spray 13x9 inch baking dish with nonstick cooking
spray.
Place beef in large skillet; sprinkle with salt and pepper. Brown beef over
medium-high heat until no longer pink, stirring to seperate beef. Drain fat
from skillet; set aside beef.
Heat oil in same skillet over medium-high heat until hot. Add mushrooms,
onion and garlic; cook and stir 2 minutes or until onion is tender. Add
wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat;
stir in soup, sour cream and mustard until well combined. Return beef to
skillet.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until
noodles are well coated.
Bake uncovered, 30 minutes or until heated through. Sprinkle with chopped
parsley, if desiered. Garnish with radish and parsley sprigs, if desired.
Makes 6 servings.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #657 by
L979@aol.com on Jul 6, 1997
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