This recipe is from one of my favorite books, "Chef Paul Prudhomme's Seasoned America" (which I think may now be out of print). It's kind of a beef stroganoff, due to the presence of sour cream. It's also one of Mike's favorite dishes!

Ingredients:

seasoning mix...
1 tablespoon salt
1 3/4 teaspoons onion powder
1 3/4 teaspoons garlic powder
1 3/4 teaspoons dried oregano leaves
1 1/2 teaspoons white pepper
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dry mustard
1 teaspoon black pepper

Mix it all together in a small bowl.

the dish...
1 (12) oz bag egg noodles, medium or wide width
2 Tablespoons plus 1 teaspoon vegetable oil
1 1/2 pounds ground beef
4 ounces cream cheese
1/2 cup sour cream
1 Tablespoon lime juice
1 bunch scallions, both white and green parts, chopped
1/4 cup chopped fresh parsley
1 1/2 cups chopped onions (about 2 medium)
1 cup chopped celery (about three ribs)
1 teaspoon fresh garlic, minced (2-3 cloves)
2 1/2 cups beef stock or bouillion
4 Tablespoons (1/2 stick) unsalted butter
1 (8 ounce) can tomato sauce
2 cups shredded cheese...suggested is 1 cup Monterey Jack and 1 cup Cheddar, but you can use what you like/have on hand

Preheat oven to 350 degrees F.

Cook the noodles according to package directions, drain, run under cold water to stop the cooking, drain again, return to the pot. Pour 1 teaspoon of the oil and 2 teaspoons of the seasoning mix into the noodles, and mix well.

Combine the ground beef in a bowl with 1 Tablespoon plus 1 teaspoon of the seasoning mix.

In another bowl, combine the cream cheese, sour cream, lime juice, scallions and parsley.

In a large skillet, over high heat, heat the remaining 2 Tablespoons of oil. When it's hot, add the onions, garlic & celery, as well as the rest of the seasoning mix. Cook, stirring, until the veggies are browned, about 7-8 minutes.

Add 1/2 cup of the beef broth, and deglaze the pan by scraping up any crust at the bottom. Cook for 3 minutes. Add another cup of the broth, deglaze again, and cook for another 2 minutes. Add the meat, breaking it up with a wooden spoon, and brown for 7-9 minutes. Add the butter and cook for 3-5 minutes without stirring. Stir in the tomato sauce, give the bottom of the pan a good scrape, and cook for 3-4 minutes. Add the remaining 1 1/2 cups of the broth, deglaze the pan again, and bring to a boil. Remove from the heat and gently stir in the sour cream mixture.

To assemble the casserole: In a deep 3-quart casserole, spread half of the cooked and seasoned noodles. Pour half of the meat mixture over, spreading well so that the noodles are covered. Sprinkle 1 cup of the shredded cheese over this. Add the remaining noodles, meat mixture, and cheese. Place the pan in the oven and bake, uncovered, for about 30 minutes.

Makes about 8 servings. Leftovers will keep well in the fridge and can be reheated beautifully in the microwave!

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