Ingredients:

12 oz Creamette® Dumpling Egg Noodles
1 Tbsp canola oil
1 each garlic clove, minced
1 each onion, chopped
1 cup sliced mushrooms
1 lb ground beef
1 Tbsp smoked paprika
1 tsp caraway seed
1/2 tsp salt
1/4 tsp ground black pepper
1 can (14 1/2 oz.) crushed tomatoes
1/4 cup light sour cream
1/4 cup fresh chives, minced

Cooking Directions:

1.  Prepare noodles according to package directions.  

2.  Heat oil in large nonstick skillet. Add garlic, onion and mushrooms. Cook over medium-high heat 5 to 7 minutes, stirring occasionally, or until onion is tender.

3.  Add ground round, breaking up with wooden spoon. Cook, stirring frequently, until meat is completely browned.

4.  Stir in paprika, caraway seed, salt, pepper and crushed tomatoes.  Reduce heat to low and simmer 10 minutes.

5.  Spoon sour cream into a small bowl. Stir about 1/2 cup goulash mixture into sour cream to warm it. Stir sour cream mixture back into skillet. Heat; do not boil.

6.  Stir in hot cooked noodles. Garnish with chives. Serve immediately.