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Cut up ½ an onion and saute in a large pan with 2 TBSP cooking oil over medium heat until softened.
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Add ground beef, turn heat up to medium-high, and season with salt, pepper, onion & garlic powder, and seasoned salt.
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Tilt pan, push beef to one side, and let fat from beef collect on the other. Add enough flour to make a thick roux. Cook over low heat, keeping pan tilted, for 2 minutes.
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Set pan back down and combine flour roux with beef. Add sherry & enough pasta water to make a sauce, stir frequently.
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Add your Better Than Bouillon, beef, and stir to combine. Taste sauce and add additional salt if necessary.
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Add cooked egg noodles to pan and toss to cover pasta. Stir in sour cream.