Lou Anne's Noodles Marmaduke

From: Maggie in Florida

On Dec 31, 2007

Just made this for dinner tonight and it was very good. I thought it was a bit sour, but I like sour, and DH didn't complain. He said he liked it. I used 93% lean ground sirloin, and a large can of straw mushrooms, but I have subbed them before in other dishes, and there is no difference in the end result, I don't believe. This recipe is a bit of a stretch for 6 people, unless you have small children, or people with small appetites! I think it is more like 4 servings, but that is only my opinion. I will be making this again in the future. It sure beats the more work intensive beef stroganoff, especially when you are rushed for time. Thank you for posting, BecR.

From: Roxygirl in Colorado

On Oct 25, 2007

I made as directed but used about 2 tbs. butter. Both teens ate without complaint (always a big plus!) and it reheats well. Thanks BecR, for another comforting casserole. Roxygirl

From: *Parsley*

On Nov 29, 2007

Just as descibed.... similar to stronagnoff, but it's got a richer flavor. I used only 2 tbsp of butter and I used extra lean ground sirloin. My sour cream was fat free. Even with cutting out a bit of fat, this was still rich and delicious. Plus, it's easy to make in just one pan! Thanx for shring this; it's a real keeper!

From: GaylaV

On Oct 31, 2007

So glad to find this old recipe. I remember making something very similar to this a long time ago. It was good then and is good now. I did lighten it up a bit with only 2 tblsp. of margarine and light sour cream. I also used about a cup of onions and a cup of fresh mushrooms. I didn't have any wine to put into it but it worked fine without it. Thanks for the walk down memory lane.