One Pan Beef Stroganoff

Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions until they are al dente.

While the noodles are cooking, heat the avocado oil in a large pan over medium-high heat.

Add the ground beef to the pan, breaking it up into small pieces as it cooks, until it is browned, about 5 minutes.

Add the chopped onion to the pan and cook until it is translucent, about 3-4 minutes.

Add the grated or finely chopped garlic to the pan and cook for 1 minute, until fragrant.

Stir in the cornstarch and cook for 1-2 minutes, until it is well combined with the beef and onion mixture.

Gradually add the beef broth to the pan, whisking constantly to avoid lumps, and bring the mixture to a boil.

Reduce the heat to low and simmer the mixture for 2-3 minutes, until it has thickened.

Stir in the half-and-half, parsley, Worcestershire sauce, salt, and black pepper, and cook for an additional 2 minutes, until the sauce is heated through.

Drain the cooked egg noodles and add them to the pan with the beef mixture, tossing to combine.

Season the beef and noodle mixture with salt and pepper to taste.

Serve the beef stroganoff hot, topped with a dollop of sour cream and a sprinkle of freshly grated Parmigiano-Reggiano cheese.