Pot Roast Stroganoff

Ingredients
1 tablespoon butter
1/4 cup pre-diced red onions
8 ounces pre-sliced baby portabella mushrooms
2 cups water
8 ounces egg noodles
1/4 cup roasted red peppers
1 package fully cooked beef pot roast (about 1 lb)
1/4 cup sour cream
1/8 teaspoon pepper

Steps

1. Place butter, onions, mushrooms, water, and noodles in large sauté pan; cover and bring to boil on medium-high.
2. Remove cover when mixture begins to boil. Boil 5–6 minutes, stirring occasionally, or until most of liquid is absorbed. Meanwhile, cut red peppers into thin strips.
3. Remove pot roast from packaging (reserve gravy). Cut meat into bite-size pieces. Stir pot roast, reserved gravy, red peppers, and sour cream into noodle mixture; cook 2–3 minutes (uncovered), stirring often, or until thoroughly heated. Season with pepper and serve.

(Recipe courtesy of Publix Aprons Simple Meals)