Stroganoff Soup

Directions

1. In a large saucepan, melt butter over medium heat. Add beef and onion; cook and stir until beef is almost cooked through, 3-5 minutes. In a small bowl, whisk water and tomato paste until blended; stir into saucepan. Add 2% milk, mushrooms, bouillon, salt and pepper; bring to a boil.
2. In a small bowl, whisk flour and evaporated milk until smooth. Gradually stir into saucepan. Return to a boil; cook and stir until thickened, 1-2 minutes. Add noodles; cook until heated through. Top each serving with sour cream and, if desired, thyme.