Borden’s Beef Stroganoff

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.