Easy Meatball (or Ground Beef) Stroganoff

So in an effort to eat up as much random foods in my pantry as possible before the big redo, I've been cooking up a storm. I have been pleasantly surprised with the items I've forgotten in my pantry.  Egg noodles are a perfect example. I don't care for them much but B enjoys a bowl of chicken noodle soup on occasion.  I prefer the hearty Papperdelle noodle.  There was only about four ounces of egg noodles in the package so I mixed it with some leftover Pappardelle, that I broke up in my hand and viola...creamy, delicious dinner in 30.  It helped that I had meatballs from a previous meal already defrosted!

Easy Ground Beef Stroganoff

What you need:

• 1 lb ground beef
• 8-12 ounces  Pappardelle, broken up or other wide noodle
• 1 1/2 cups milk, I used 2%
• 1/2 cup heavy cream
• 1 1/2 cups beef stock
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked black pepper
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• 1/2 teaspoon thyme
• 2/3 cup sour cream

  What to do:

• Heat a large skillet over medium-high heat and brown the ground beef
• Discard all but 1 tablespoon of fat
• Add the noodles, milk, heavy cream, beef stock, cornstarch, salt, pepper, paprika, granulated garlic and thyme.
• Stir to combine and cover. Lower the heat to medium and allow to simmer for 10-12 minutes, or until the noodles are cooked through
• Add the sour cream and simmer for 5 more minutes.
• Serve immediately