Ranch Beef & Noodle Skillet

It's the little things in life that make my day. Like a sale on baby portabella mushrooms! They were perfect in tonight's dinner. I made sure to sit next to Abby so I could steal her's off her plate. Silly kid doesn't know what she's missing. After dinner we were cleaning up the kitchen when Christopher decided to get a glass of water. He took a sip and then gave me a look. I knew exactly what he was thinking and before I could warn him to behave I was wet! First there was dead silence and then the girls started laughing. Now the kitchen is my playground and you don't mess with me on my turf. I spun around, turned on the faucet and grabbed the hose. Soaked him! The kiddos loved it!

Recipe from Hidden Valley Ranch.
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Ingredients
1 package (12 ounces) wide egg noodles, dry
1 packet (1 ounce) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
1 pound ground beef, cooked and drained
1/2 pound freshly sliced mushrooms
1 container (8 ounces) sour cream
3/4 cup milk
1/2 cup grated Parmesan cheese
Sliced green onions (optional)
1 tablespoon vegetable oil
Directions
Cook noodles according to package directions and drain. In a bowl, combine the sour cream, milk, and seasoning mix and stir until smooth. In a large skillet, heat the oil over medium heat, add the mushrooms and cook for 5 minutes or until the mushrooms are browned. Remove the mushrooms from the skillet. Add the beef and cook stirring to break up the meat until nicely browned. Drain the beef. Add the mushrooms back to the skillet. Add the noodles,sour cream mixture, and cheese to the skillet and stir until the cheese has melted. Serve immediately.