1. 1. Cook the egg noodles according to package instructions. Drain and set aside.

2. 2. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.

3. 3. Add the condensed cream of mushroom soup to the skillet with the ground beef. Stir to combine and heat through.

4. 4. Reduce heat to low and stir in the sour cream until well blended.

5. 5. Serve the beef stroganoff over the cooked egg noodles.

6. 6. Enjoy this delicious and satisfying meal!