Beef Stroganoff Casserole

Beef Stroganoff Casserole


1 12 oz. pkg. wide egg noodles
2 pounds round or sirloin steak -- cut into 1" strips
1/2 cup flour, in zip-style bag
1 16 oz. pkg. mushrooms -- coarsely chopped
2 tablespoons finely chopped onion
1/2 teaspoon ground nutmeg - optional
1/2 teaspoon dried parsley flakes
1 tablespoon paprika
1 can {13 3/4 oz.} beef broth
1 container {8 oz.} sour cream

* Preheat oven to 325 degrees.

* Place uncooked noodles in a 2 1/2-quart casserole.

* Coat strips of steak with flour by putting a few strips at a time
in zip-style bag and shaking well. Arrange coated meat on top of noodles.

* Arrange chopped mushrooms evenly over meat. Then sprinkle the
onion, nutmeg, parsley, and paprika on top of mushrooms.

* Pour beef broth over entire dish.

* Cover and bake for 1 hour; stir in sour cream and bake for an
additional 15 minutes.