Beef Stroganoff with Mini Meatloaves and Buttered Noodles

I turned classic Beef Stroganoff on its head with this amazing meal! Instead of using traditional cuts of beef (tenderloin or top sirloin), I used perfectly seasoned mini meatloaves. Not only did I save money, the tender meatloaves were scrumptious when smothered in that silky, savory, Stroganoff-style sauce and served over buttered noodles. I know, right? It rarely gets better than this.

This is such a comforting meal - like meatloaf and gravy, over noodles, with mushrooms. All the flavors of a classic Beef Stroganoff, only better. And, take note, the flavors in the meatloaves complement the flavors in the sauce. It's just dreamy.

Beef Stroganoff with Mini Meatloaves and Buttered Noodles

For the meatballs: 
3/4 pound lean ground beef
1/3 cup panko bread crumbs or crushed saltine crackers
2 tablespoons tomato paste or ketchup
1 large egg
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For the noodles and sauce: 
12 ounces egg noodles, regular or egg yolk-free
2 tablespoons butter, divided
Salt and ground black pepper
1 tablespoon olive oil
1 1/2 cups sliced cremini mushrooms
1 tablespoon all-purpose flour
2 cups beef stock or broth
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup sour cream or Greek yogurt (preferably full fat - we're only using 1/4 cup)
Fresh parsley leaves for serving, optional

Preheat the oven to 375 degrees. To make the meatloaves, in a large bowl, combine the beef, panko, tomato paste, egg, Dijon mustard, salt, and pepper. Mix well. Press the mixture into a 12-cup mini muffin pan, making 12 mini meatloaves. Bake for 15 to 20 minutes, until the meatloaves are cooked through.
Meanwhile, cook the noodles according to the package directions. Drain and return the noodles to the pan. Add 1 tablespoon of the butter and toss to coat. Season to taste with salt and pepper. Cover with foil to keep warm.
Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3 to 5 minutes, until soft and golden brown. Remove the mushrooms from the pan and set aside. Melt the butter in the same skillet over medium-high heat. Whisk in the flour and stir until smooth. Whisk in the beef stock and bring to a simmer. Add the Dijon mustard, Worcestershire sauce, garlic powder, and onion powder and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Add a few tablespoons of the sauce to the sour cream and stir to combine (this prevents the sour cream from curdling). Add the sour cream mixture to the skillet and return to a simmer. Add the meatloaves and mushrooms and simmer for 1 to 2 minutes to heat through.
Transfer the noodles to a serving platter. Spoon the meatloaves and sauce over the noodles.  Top with parsley if desired.

Serves 4