Beef Stroganoff Casserole

Makes 6 servings

1	pound lean ground beef
1/4	teaspoon salt
1/8	teaspoon black pepper
1	teaspoon vegetable oil
8	ounces sliced mushrooms
1	large onion, chopped
3	cloves garlic, minced
1/4	cup dry white wine
1	can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2	cup sour cream
1	tablespoon Dijon mustard
4	cups cooked egg noodles
	Chopped fresh parsley (optional)

Preheat oven to 350°F. Spray 13X9-inch baking dish with nonstick cooking spray.
Place beef in large skillet; season with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to break up meat. Drain fat; remove beef from skillet and set aside.
Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well blended. Return beef to skillet; stir to blend.
Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake, uncovered, 30 minutes or until heated through. Sprinkle with parsley.