Ingredients

• 2lbs ground venison (or beef)
• 8oz egg noodles
• 2 TBSP minced garlic
• 3 cups bone or beef broth
• 1 cup milk
• 1/2 cup sour cream or Greek yogurt
• 2 tsp Worcestershire sauce
• 1 cup grated Parmesan
• 1 TBSP butter
• 1 tsp dried rosemary
• Salt and pepper to taste

Directions

• In a large skillet over medium heat, brown the meat. Add the minced garlic and cook for 1-2 minutes
• Pour in the broth and milk and add the egg noodles directly to the skillet. Bring to a gentle simmer and cook for 8 minutes, stirring frequently
• Reduce the heat to low. Stir in remaining ingredients until blended
• Let the noodles sit for 2-3 minutes off the heat for the sauce to thicken