Creamy Beef Stroganoff

• 1 1/2 pounds ground beef
• 1 teaspoon seasoned salt
• 1 onion, finely chopped
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups hot water
• 1/4 cup all-purpose flour
• 2 (10.75 ounce) cans golden mushroom soup (such as Campbell's(R))
• 1 (16 ounce) container sour cream
• 1/4 cup dried parsley
• 2 teaspoons dry mustard
• 2 teaspoons salt, or to taste
• 2 teaspoons ground black pepper, or to taste
• 1 (16 ounce) package egg noodles

1. Crumble ground beef into a large skillet over medium heat; sprinkle with seasoned salt. Cook and stir until completely browned, 7 to 10 minutes. Drain excess grease from skillet and return to heat. Stir onion, nutmeg, and cloves into the beef.
2. Whisk hot water and flour together in a bowl until smooth; pour over beef mixture and mix. Stir mushroom soup into the beef mixture. Place a cover on the skillet. Reduce heat to medium-low. Stirring occasionally, cook at a simmer until thickened, about 30 minutes.
3. Whisk sour cream, parsley, and dry mustard together in a bowl. Stir sour cream mixture into the beef mixture; season with salt and black pepper. Continue cooking at a simmer uncovered until hot, 15 to 20 minutes.
4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water until cooked through but firm to the bite, about 5 minutes; drain. Transfer noodles to a large bowl. Ladle beef mixture over the noodles and mix.

ground beef, salt, onion, ground nutmeg, ground cloves, water, allpurpose, golden mushroom soup, sour cream, parsley, mustard, salt, ground black pepper, egg noodles

Taken from www.allrecipes.com/recipe/229361/creamy-beef-stroganoff/ (may not work)