Ground Beef Stroganoff, low sodium

8  ounces		egg noodles
7/8  lb.		90/10 ground beef
1/2  teaspoon		onion powder
1/2  teaspoon		garlic powder
1  dash		ground black pepper
12  pieces		Curves mushrooms
2  cups		pacific low sodium beef broth
3  tablespoons		flour
2  teaspoons		vegan Worcestershire sauce [recipe]
1-1/2  teaspoons		dried parsley
3/4  cup		daisy sour cream

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Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
Add broth, Worcestershire sauce, parsley & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
Remove beef mixture from the heat, stir in sour cream and parsley.
Serve over egg noodles.