Beef Stroganoff Casserole

INGREDIENTS:

1 ½ pounds of stew beef
1 ½ cups of mushrooms
1 large onion chopped
⅔ cup low sodium beef broth
⅓ cup flour
½ tsp garlic powder
½ tsp pepper
½ tsp paprika
½ tsp salt
2 tbsp butter
2 tbsp vegetable oil
3 sprigs fresh Thyme
Sauce:
½ cup sour cream
1 jar of beef gravy
2 tsp cornstarch
Other:
8 ounces dry egg noodles
1 tbsp parsley

DIRECTIONS:

Step1: Preheat the oven to 300*
In a large bowl, combine the flour and the seasonings
Step2: Remove fat from the beef chunks and light toss in the flour mix
Heat the butter and the oil in a large skillet
Step3: Add the beef with flour and fry until a crispy coating forms
In a 9 x 13 baking dish, add the beef, onions, mushrooms, thyme and beef broth
Step4: Cover with foil and bake for 2 hours until the beef is fork tender
Next, combine the sour cream, gravy and the cornstarch in a bowl, set to the side
Step5: Cook the noodles for two minutes less than suggested time on the package
Remove beef from the oven and turn heat to 350*
Step6: Remove the thyme sprigs from the pan, stir in the egg noodles and gravy mix.
Bake for 15 minutes until it is hot and bubbly
Optional:
You can make a bread crumb topping to sprinkle on the casserole in the last 5 minutes of baking. Use Panko bread crumbs, parsley, garlic powder and melted butter.