Preparation Steps

• Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
• Cook the egg noodles according to package directions until al dente, drain and set aside.
• In a large skillet over medium heat, melt the butter. Add the chopped onion and cook 3–4 minutes until softened. Add minced garlic and cook 30 seconds more.
• Add ground beef to the skillet and cook, breaking up with a spoon, until browned and cooked through. Drain excess fat if necessary.
• Stir in sliced mushrooms and cook until they release moisture and soften, about 4–5 minutes. Sprinkle flour over the mixture and stir to combine.
• Pour in beef broth and Worcestershire sauce, stirring until the sauce thickens slightly. Remove from heat and stir in the cream of mushroom soup and sour cream until smooth. Season with salt and pepper.
• Combine the cooked noodles and beef mixture in a large bowl. Fold in 1 cup of shredded cheddar, then transfer to the prepared baking dish. Sprinkle remaining cheddar over the top.
• Bake uncovered for 20–25 minutes until the casserole is bubbly and the cheese is melted and golden. Let rest 5 minutes before serving.