Meatloaf Stroganoff - cooking recipe

Ingredients

3/4 - 1 lb prepared meatloaf, cubed (any kind will do, including poultry and pork)
1 large onion, chopped
1 lb mushroom, sliced
2 garlic cloves, minced
1 tablespoon olive oil
2 (10 3/4 ounce) cans cream of mushroom soup
2 cups beef broth or 2 cups stock
1 1/2 tablespoons cornstarch
1 1/2 tablespoons grill seasoning (whichever you like)
3 tablespoons fresh parsley, chopped (or 1 tbsp dried)
1 cup sour cream
salt and pepper
12 ounces egg noodles

Preparation

Saute onion, garlic, and mushrooms in olive oil for 7-10 minutes, or until mushrooms release most of their water; drain.
Whisk together soup and 1 3/4 cups of the beef broth over medium heat; set aside remaining broth and combine with cornstarch.
Add mushroom and onion mixture to soup. Add meatloaf to mixture; bring to a simmer.
Add cornstarch slurry, grill seasoning, parsley, and salt and pepper to taste.
Simmer until thickened.
Prepare egg noodles according to package directions.
Before serving, add sour cream to meatloaf mixture; heat until warm, but do not allow sour cream to curdle.
Serve over warm egg noodles.