Ground Beef Stroganoff

This isn't your typical Stroganoff recipe. I got this recipe from a friend at BYU and it has proven kid friendly over the years. We never put in the mushrooms, so I'm not sure if you can really call it Stroganoff. Oh well, my kids love it!

1 1/2 lb. ground beef
garlic salt
pepper
2 cans cream of chicken soup
worcestershire sauce
browning sauce
(optional: sauteed mushrooms)

Boil pasta for 8-9 minutes:
12 oz. No Yolks dumplings (pasta)

In large frypan, brown ground beef and garlic salt and pepper to taste while breaking beef into small pieces. When done, remove extra grease. Add cream of chicken soup and a few drops of worcestershire sauce. Add a couple of drops of browning sauce for richer brown color. Since I am not a big fan of sour cream in this dish, I thin the sauce with a little milk. Reduce heat and cover until pasta is done.

Stir meat mixture into the pasta until well combined.

Optional: sprinkle with a little parmesan cheese and garlic salt.