1Brown the ground beef in a pan, breaking it up until fully cooked.
2Add one tablespoon of garlic powder, one tablespoon of black pepper, and one tablespoon of Creole seasoning to the browning beef.
3Drain the grease off the fully cooked beef using a strainer, optionally wrapped with foil to catch the grease.
4Return the meat to the pan.
5Add about two tablespoons of Worcestershire sauce, one and a half tablespoons of Dijon mustard, two packages of Lipton onion soup mix, eight ounces of fresh mushrooms, and one ten and a half ounce can of golden mushroom soup.
6Stir everything in, place the lid on, and let it simmer for a few minutes.
7Add eight ounces of pepper jack cheese, an eight-ounce block of cream cheese, one cup of sour cream, a twelve-ounce can of evaporated milk, and a total of four cups of beef broth.
8Once all the cheese is melted, add in twelve ounces of extra broad egg noodles and one bunch of green onion.
9Stir in the noodles and press them down into the liquid.
10On a medium-low heat, bring it up to a low simmer, place the lid on, and set a timer for twelve minutes.
11Remove the lid and give it a stir.
Ingredients
2.5 lbs ground beef
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp Creole seasoning
2 tbsp Worcestershire sauce
1.5 tbsp Dijon mustard
2 packages Lipton onion soup mix
8 ounces fresh mushrooms
10.5 ounces golden mushroom soup
8 ounces pepper jack cheese
8 ounces cream cheese
1 cup sour cream
12 ounces evaporated milk
4 cups beef broth
12 ounces extra broad egg noodles
1 bunch green onion
Equipment
panstrainerfoillid
Tips
Wrap foil around the strainer to catch grease when draining the beef.