1/4 c. Burgundy, other dry red wine, OR red cooking wine
1 (14.5 oz.) can beef broth
1 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1 c. shredded mozzarella cheese
Topping:
1 T. butter, melted
1/3 c. Panko bread crumbs
1/3 c. grated or shredded Parmesan cheese
1 T. chopped fresh parsley
INSTRUCTIONS:
Cook noodles according to package directions. Drain and set aside.
In a large saucepan, melt 3 tablespoons butter over medium to medium-high heat. Add onion and garlic and saute until limp, about 2 to 3 minutes. Add ground beef and mushrooms. Cook, stirring frequently, until ground beef is browned.
Remove pan from heat. Stir in flour.
Return pan to heat. Stir in tomato sauce, Burgundy/red wine, beef broth, salt, and pepper. Bring a boil; reduce heat and simmer, uncovered, for 10 minutes.
Stir in sour cream and mozzarella cheese. Toss ground beef mixture with the cooked noodles.
Spoon into a greased 2-quart casserole dish.
For the topping, combine 1 tablespoon melted butter, Panko bread crumbs, Parmesan, and chopped parsley in a small bowl. Toss together with a fork. Sprinkle evenly over the top of the noodle mixture.
Bake at 350℉ for 25 – 30 minutes until heated through and bubbly.
