Beef Stroganoff

We make this stroganoff every couple of weeks and it's a big hit. This "recipe" makes enough for both of us to have 2-3 servings.

Ingredients:
1/2-1 lb ground beef
1/2 bag whole wheat egg noodles
1 can cream of mushroom soup (can use reduced sodium or reduced fat)
1/2 can milk (we use 1% or skim)
1-2 whole onions, peeled and chopped coursely (we use Vidalia sweet onions)
fresh garlic, to taste (we use about two tablespoons diced, we like it very garlicky)
1/3 container cream cheese (can use fat free)
4 oz sour cream (can use fat free)
Worcestershire sauce (to taste, a few good shakes)
Soy sauce (to taste, about half as much as the Worcestershire sauce)
Salt (to taste, not much)
Freshly ground black pepper (to taste, a good bit)
Parsley, fresh or dried (we use dried) (a good bit)
Garlic powder (to taste, a few shakes)
Onion powder (to taste, a few shakes, a little less than the garlic powder)
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Boil the noodles as directed on the package for "al dente" firmness. You can cook the noodles at the same time as you are working on the sauce. Keep in mind you'll need the colander for both the noodles and for the ground beef.

Brown the ground beef and the onion together in a large skillet with high sides. Drain into a colander and rinse to remove most of the grease, return to skillet. Add the garlic and fry for a few minutes, until the garlic is fragrant but not burnt. Add the cream of mushroom soup and milk, mixing well to combine. Add the remaining, stirring well to combine. Allow the sauce to come to a gentle boil, then lower the heat and simmer for five minutes to heat fully. Serve noodles with generous portions of sauce poured over.