This recipe uses deli-style roast beef, which may sound a bit odd, but ends up working quite well and saving major time. I found that after mixing the sour cream in with the beef it formed a creamy sauce that came close to what you would think of as traditional beef stroganoff.
12 ounces egg noodles
2 tablespoons olive oil
1 medium yellow onion
4 ounce button mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 1/2 cups beef broth
3/4 pound deli-sliced roast beef, small pieces
1 tablespoon cornstarch
2 tablespoons cool water
salt and ground black pepper, to taste
1/4 cup sour cream (I used plain yogurt – and about 1/4 cup per serving)
1 scallion, thinly sliced
Bring a large saucepan of salted water to a boil. Cook the noodles according to package directions, then drain and set aside.
Meanwhile, in a medium saucepan over medium-high heat, combine the oil, onion, mushrooms, garlic and thyme. Saute until the mushrooms are browned and tender, about 7 minutes.
Deglaze the pan by adding the broth and scrapping up any bits stuck to the pan. Add the beef, then return to a simmer.
In a glass, combine the cornstarch and water. Mix it into the sauce, stirring until thickened, 1 to 2 minutes. Season with salt and pepper.
Divide the noodles among 4 serving plates. Top each serving with the roast beef mixture, a dollop of sour cream and a sprinkle of scallion.