Poor Boy Stroganoff

I made a recipe tonight from America's Best Lost Recipes. It was really good, but next time I make it I will make a few changes. Here is the recipe which I followed exactly, except for that I used a 9by13 baking dish rather than an 8 inch one- I don't see how it could have fit into anything smaller.

Easily serves 6 people
Ingredients:

Salt
8 ounces egg noodles
2 Tbs unsalted butter
1 pound 85% lean ground beef
1 small onion, chopped fine
8 ounces white mushrooms, sliced
1/4 tsp pepper
2 Tbs all-purpose flour
1 garlic clove, minced
1 can (8-ounce) tomato sauce
1/4 cup dry red wine
1 1/4 cups low-sodium beef broth
1 cup sour cream
1/2 cup grated Parmesan cheese

Directions
Adjust an over rack to the middle position and heat the oven to 375 degrees. Bring 2 quarts of water to a boil in a large pot over medium-high heat. Add 1 Tbs salt and the noodles and cook until nearly tender, 5-7 minutes. Drain and set aside in a colander.

Meanwhile, melt the butter in a large skillet over medium-high heat. Cook the beef, breaking up any large clumps with a wooden spoon, until lightly browned, about 8 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate.

Pour off all but 2 tbs fat from the pan, add the onion, and cook until golden, about 5 minutes. Add the mushrooms, 1/2 tsp salt, and pepper, and cook until the mushrooms begin to brown, about 7 minutes.

Add the flour and cook until it begins to brown, about 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato sauce, wine, broth, and beef and bring to a simmer; cook until slightly thickened, about 5 minutes. Off the heat, stir in the sour cream.

Spread 1/3 of the sauce over the bottom of an 8-inch baking dish and top with half the noodles. Repeat with half of the remaining sauce and the remaining noodles. Finish with the remaining sauce. Sprinkle the Parmesan evenly over the top and bake until the filling is hot and the top is browned, about 20 minutes. Let cool 5 minutes.

You really could even just skip the baking part as long as you fully cook the noodles. I felt that the casserole was a little dry after being baked, but the flavor was great. I would have liked it to be much saucier. So if you are going to bake it I suggest increasing the liquid ingredients including the sour cream. I also didn't care for the parmesan on top. If anything I would have liked some buttered bread crumbs with a little parmesan mixed in, or some shredded cheese or something like that. The parmesan by itself was just a little too much and kind of made the casserole top seem dried out. Also next time I would use maybe 3 cloves garlic instead of just 1. And I wouldn't even try to layer the noodles as suggested here. I say just mix it all together and dump it in the pan because that is what happens anyway when you attempt to layer it. I also think you could probably substitute ground turkey, with out too much effect on the overall flavor.

Overall this recipe was amazing though, and I will definitely make it again, with the changes I've mentioned above. I love it when a new recipe comes out so good! Finally a homemade stroganoff recipe that tastes better than Hamburger Helper!