Preheat the oven to 350* F. Heat a pot of water to cook the noodles. Spray a 13 x 9” baking dish or similar size with cooking spray, or butter well.

Cook the noodles once the water boils prepackage directions.

Warm a skillet over medium heat and add the beef, breaking it up. Cook until most of the pink is gone. If using dried garlic, add it here to the meat. Drain off any fat. Remove meat to a bowl and set aside.

Add the oil to the same skillet, and heat over medium heat. Add the onions and mushrooms and cook for 3-4 minutes until the onion is softened. Add the fresh garlic, stir briefly to toast it. Stir in the canned soup, stock/wine, mustard and sour cream. Return the meat to the pot.

Add the cooked noodles and stir to coat well. If the mix seems too dry, add ¼ cup of the noodle cooking water. Pour into the prepared baking pan.

Bake uncovered 30 minutes. Sprinkle with fresh chopped parsley if desired.