1/2 cup fresh herbs, chopped (such as chives, dill, and parsley)
1/4 cup olive oil, divided
1 1/2 pounds ground beef
3 tablespoons Worcestershire sauce
12 oz white mushrooms, thinly sliced
2 large shallots, finely chopped
4 cloves garlic, minced
3 tablespoons fresh thyme, chopped
1/4 cup dry sherry or white wine
1 1/2 cups beef stock
1/4 cup heavy cream
1/2 cup sour cream
FOR THE BREADCRUMBS:
4 tablespoons butter, melted
2 cups rye or pumpernickel breadcrumbs
1 cup gruyere cheese, shredded
Kosher salt and freshly ground black pepper, to taste
1/2 cup fresh herbs, finely chopped (such as chives, dill, and parsley)
Preheat oven to 400°F.
In a large pot of salted boiling water, cook the noodles two minutes less than package directions indicate. Drain and toss with the 3 tablespoons butter, 1/2 cup fresh herbs, and season with salt and pepper.
While pasta cooks, make the beef and mushrooms:
In a large skillet over medium-high heat, heat half of the olive oil, then add ground beef and brown, seasoning with salt and pepper, and Worcestershire sauce. Remove beef to a plate and set aside.
Add remaining olive oil to the pan, then add mushrooms. Cook until starting to brown, then add shallots, garlic, thyme, and season with salt and pepper. Cook, stirring frequently, until shallots of have softened, about 3 minutes, then stir in sherry or wine and let cool until nearly evaporated.
Add stock and let simmer 5 minutes, then stir in heavy cream and sour cream.
Add beef back to skillet, stir to combine, then remove from heat.
Stir noodle into beef mixture, then transfer to a 9×13-inch baking dish.
Toss breadcrumbs with melted butter and gruyere and sprinkle over casserole. Bake until golden brown and bubbly, about 30 minutes. Serve with fresh herbs, if desired. Enjoy!
Note: To make breadcrumbs: Cut crusts from bread and place on a baking sheet in a 300°F oven for 10 minutes. Flip and cook 5 minutes more. Let cool to the touch and process in a food processor or place in a zip-top bag and crush, if coarser crumbs are desired.