Beef Stroganoff Casserole

INGREDIENTS:

1½ Lbs.Of stewing beef.

1½ Cups.Of halved mushrooms.

1 large chopped onion.

4 sprigs of fresh thyme.

⅓ Cup.Of all-purpose flour.

½ Tsp.Of garlic powder.

½ Tsp.Of table salt.

½ Tsp.Of ground black pepper.

½ Tsp.Of paprika.

2 Tbsp.Of sunflower oil.

2 Tbsp.Of soft butter.

⅔ Cup.Of low sodium beef broth.

Dry egg noodles; I used an 8-ounces Pkg.

1 Tbsp.Of fresh parsley.

DIRECTIONS:

Start by preheating your oven to 300°F before you begin cooking. Then after, add the flour and spices in a large mixing bowl. Set the container aside.

After that, slice away any excess fat from the meat and gently toss it with the flour mixture to coat it well.

In a skillet, heat the vegetable oil and butter over medium high heat until the butter has melted. Add the dredged beef pieces and cook until a crust formed on each side, about 3 minutes each side.

Put all of the ingredients in a 9×13-inch pan and mix well. Add the beef broth and mix well. Bake for 2 hours, or until the meat is fork tender, if using aluminum foil.

In the meanwhile, whisk together the sour cream, Gravy cube, and cornstarch in a small mixing bowl until smooth. Cook the egg noodles for 2 minutes shorter than the box directions suggest for. Drain thoroughly …