This was a recipe I invented one night when I was hungry for a stroganoff and I didn't have the ingredients. I went into the pantry, grabbed some stuff, and threw this together and the family loved it and insisted I write down what I did! It's not really a stroganoff, but I didn't know what else to call it!
1Sauté onion in butter and olive oil until nearly clear, add garlic and mushrooms. Sauté for a few minutes until moisture starts dissipating, then add a splash of sherry. Let it sizzle off then add the ground beef , toss in a little salt (Don’t over salt because the soup is salty) and several cranks on the pepper grinder, and brown the beef.
2While beef is browning, in a separate bowl, combine soups, milk and most of the parsley. After browned, remove from heat and drain off fat. Add the soup mixture and simmer until thoroughly hot, sprinkle remaining parsley over the top and serve over the cooked noodles.
3You can substitute fresh parsley and mushrooms or use a combination of the two. We have found the flavor works best with corn as a vegetable.