Philly Steak Stroganoff Casserole

  • 16 Philly Gourmet® Sandwich Steaks
  • Salt and pepper to taste
  • 8 oz. sliced mushrooms
  • 1 large onion, chopped
  • 5 garlic cloves, minced
  • 1/4 cup dry white wine or chicken broth
  • 1 can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 Tbsp. Dijon mustard
  • 4 cups cooked egg noodles
  • Chopped fresh parsley (optional)

Preheat oven to 350° F. Spray 13" x 9" baking dish with nonstick cooking spray.

Place steaks in a large skillet and brown over medium-high heat until no longer pink, stirring to break up, and season with salt and pepper to taste. Drain fat from meat, reserving 2 Tbsp. of drippings, and set meat aside.

Combine drippings, mushrooms, onions and garlic, and cook on medium-high for 2 minutes or until onion is tender. Add wine/chicken broth. Reduce heat to medium-low and simmer for 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return steaks to skillet and combine.

Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with parsley if desired.