Preparation time
10 minutes
total time
40 minutes

* Ingredients :

° 1 c. to s. canola oil
° 1 1/8 pounds lean ground beef
° 2 cups different sliced ​​(Paris, cremini, cheetax, etc.) mushrooms
° 1 large onion cut into thin slices
° 1 celery-stalk, thinly slice
° 2 cups Campbell's 30% Less Sodium Ready to Use Beef Broth
° 1 1/2 cups fusilli or medium egg noodles, uncooked
° 1 can CAMPBELL'S®️ Intense Cream of Cremini and Shiitake Soup
° 1 cup water
° 1/2 cup frozen peas
° 1/2 cup sour cream
° 1 c. to s. Worcestershire sauce
° 1/4 tsp. in t. Freshly ground black pepper
° Fresh chopped chives

* Preparation :

In a large nonstick skillet, heat the oil over medium-high heat; Cook beef, stirring constantly, 6 to 8 minutes or until well browned, and add mushrooms, onions, and celery; Cook for 2 to 3 minutes or until vegetables are tender. 
Add broth, noodles, soup and water and bring to a boil. Reduce heat and simmer, stirring frequently, for 15 to 18 minutes or until pasta is tender. If sauce reduces too quickly, add ½ cup (60 ml) of water as needed while waiting for pasta to soften and then add peas. Cook 2 to 3 minutes until completely heated up.
Add sour cream, Worcestershire sauce, and pepper, and garnish with fresh chives before serving, if desired.