This recipe is awesome but I did make some changes, didn't have 2 cups of sour cream or the fancy beef seasoning so I just used one cup of sour cream and used more broth (water mixed with bouillon 1 tsp per cup) to replace the sour cream and beef bouillon ( it was still delicious with regular old bouillon). I added a little corn starch and cold broth mixture before adding the noodles to make up for the thickness the sour cream would have added. I also made the whole recipe in my instant pot, I used the same ingredients and steps basically I browned my beef in small batches with the instant pot saute setting on high (definitely don't skip that step it is where a lot of the flavour comes from). Then added the onion and garlic and all the same ingredients as the recipe but added an extra cup of beef broth to avoid liquid getting too low, then cooked it for 35 minutes on the high pressure setting letting it release naturally for 10 minutes. Then turned it back to the saute setting on low to keep it at a simmer and removed half the liquid, then added the remaining ingredients as specified in recipe again I subbed half the sour cream for beef broth and thickened with about 3 tbsps corn starch and cold broth each and mixed in just enough to thicken (you might not need all of it). Then added the cooked noodles and added salt and pepper to my taste don't be afraid of a lot of pepper the beef can take it lol). It adapted so well to an instant pot recipe and my whole family loved it, even the picky eaters!
