- Heat 2 tablespoons butter in a medium skillet over medium heat.
- Add mushrooms and sauté for five minutes. Remove the mushrooms from the skillet and reserve.
- Add the ground beef to the skillet and cook until browned. Drain excess fat from the pan. Add beef broth and bring to a simmer.
- Stir in French Onion Sour Cream Dip, garlic powder and cooked mushrooms and simmer for five to 10 minutes.
- Serve over cooked noodles or rice, garnished with chopped parsley.