1(0.87 ounce)packet brown gravy mix+ water it calls for on package
1(10 3/4 ounces) can cream of mushroom soup
Start by boiling egg noodles in a pot of water- as directed on package. When cooked, drain and put back in the same pot and put the lid on to keep them warm and so they won't dry out.
While the noodles are boiling, start browning ground beef in a large skillet over medium-high heat. Once cooked, drain grease.Add the onion, garlic, salt, pepper and garlic powder. Give it a good stir. Add the gravy mix (+ water the packet calls for), sour cream and mushroom soup. Stir mixture. Cook on low heat and let mixture simmer for 15 minutes. Stir in the dried parsley.
Serve beef mixture over cooked egg noodles. Enjoy ♥
For Freezer Instructions: Cook according to above directions. Let cool 20 minutes then store in a freezer-safe container. Freeze up to 2 months. To reheat: thaw in fridge for up to 24 hours then reheat in a skillet over medium-high heat.