- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 garlic clove, minced
- 1 Tablespoon paprika
- 1 teaspoon dried thyme
- 3½ cups beef broth
- 1 can Cream of Mushroom Soup
- 4 cups medium egg noodles
- 1 (10 ounce) package frozen peas and carrots
- ¼ cup sour cream
In a large nonstick skillet, brown the beef over medium-high heat, breaking up any large chunks of a spoon. Stir in the onion, bell pepper, and garlic. Cook, stirring often, for 5 minutes.
Stir in the paprika and thyme. Add the broth,soup, noodles, and peas. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until noodles are tender.
Stir the sour cream into the noodle mixture and simmer, uncovered, for 2 minutes.