• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 garlic clove, minced
• 1 Tablespoon paprika
• 1 teaspoon dried thyme
• 3½ cups beef broth
• 1 can Cream of Mushroom Soup
• 4 cups medium egg noodles
• 1 (10 ounce) package frozen peas and carrots
• ¼ cup sour cream

In a large nonstick skillet, brown the beef over medium-high heat, breaking up any large chunks of a spoon.  Stir in the onion, bell pepper, and garlic. Cook, stirring often, for 5 minutes.

Stir in the paprika and thyme.  Add the broth,soup, noodles, and peas. Bring to a boil over medium-high heat.  Reduce the heat to low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until noodles are tender.

Stir the sour cream into the noodle mixture and simmer, uncovered, for 2 minutes.