Gluten Free Beef Stroganoff Skillet Recipe

1 lb lean ground beef
1 Tbsp oil
1 can (12 oz) V8 juice
1 (10.5 oz) can chicken broth
3/4 cup water
1/2 cup sliced mushrooms
2 tsp finely chopped onion
1 tsp finely chopped parsley
1 tsp Worcestershire sauce
1/2 tsp thyme
1/8 tsp pepper
1/4 lb rice noodles, cooked
1 cup sour cream
salt and black pepper to taste

In a large heavy skillet, brown the beef in the oil over medium heat, stirring to break up the beef, cooking until the beef is browned; remove beef and set aside.

Add the mushrooms to the skillet, cooking until softened; add the beef back in.

Add the remaining ingredients (except the sour cream) to the skillet. Bring to a gentle boil, then turn heat down to low, cover the skillet, and simmer for 15 minutes.

Stir in the cooked rice noodles, then add the sour cream and stir until combined and mixture is hot. Season to taste with salt and black pepper. Serve immediately.