This is tweaked only very slightly from my mother-in-law's recipe, so she gets all the credit for recipe-inventing skillz.
1 1/2 lb. ground beef
2 tbsp minced dried onion
1 can cream of mushroom soup
1/3 to 1/2 can cooking sherry or wine (measured in the empty soup can)
1 cube beef bouillon
1 shake garlic powder
2 shakes ground mustard
1 tbsp Worcestershire sauce
1 cup sour cream
1 bag egg noodles
Brown ground beef in a large skillet--I think mine is 12 inches in diameter at the bottom.
Add all other ingredients except sour cream. Heat until bubbly and then cover and simmer for 30-40 minutes, stirring occasionally. (Tip: Put water on to boil for noodles as soon as you start simmering. When the water boils, your stroganoff is done.) (I boil my water on "medium" so it takes a long time. This would not work for Scott, who cranks the heat up to 11 when he boils water.)
Turn off heat and add sour cream, stirring to mix. Let sit until your noodles are done (You did boil water when I told you to, right?) and then add the noodles to the meat mixture and stir some more.
You can make peas as a side dish, but we love this stroganoff so much that we usually fill up on it and have no room left for vegetables.