Beef & Bacon Stroganoff

• 1 pound lean ground beef (90% lean)
• 5 thick-sliced bacon strips, chopped
• 1 cup sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 can (14-1/2 ounces) beef broth
• 1 can (10-3/4 ounces) condensed cream of mushroom with roasted garlic soup, undiluted
• 2 tablespoons Worcestershire sauce
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 6 cups uncooked egg noodles
• 1 cup sour cream
• 2 teaspoons prepared horseradish
• 1/2 cup shredded white cheddar cheese
• Minced fresh parsley, optional

1. In a large skillet over medium heat, cook the beef, bacon, mushrooms and onion until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in flour until blended. Add the broth, soup, Worcestershire sauce, pepper, salt and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
2. Meanwhile, cook noodles according to package directions; drain.
3. Stir sour cream and horseradish into beef mixture; heat through (do not boil). Serve with noodles. Sprinkle with cheese. Garnish with parsley if desired.

ground beef, bacon, mushrooms, onion, garlic, flour, beef broth, condensed cream, worcestershire sauce, pepper, salt, paprika, egg noodles, sour cream, horseradish, shredded white cheddar cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/beef-bacon-stroganoff/ (may not work)