I'd been on a serious kick of not really cooking lately. Going to cookouts, dining out for birthday dinners, and crock-potting pork shoulder, which doesn't seem much like cooking as far as effort and labor. After all these days of laziness, I wanted something super easy, and also wanted to make use of the bulk sage sausage Pa FvF had brought me (what? I'm the baby! There doesn't have to be a reason for gifts). I had some staples in the pantry, like egg noodles, mushrooms and beef broth. A bright light appeared and the gods of food appeared and said unto me, "Flip mode! Flip mode is the greatest!" So, I decided to switch it up and make stroganoff with sausage. And the gods of laziness and deliciousness, they did weep.

Sausage Stroganoff
1 lb bulk sausage (you could use about any kind, but I don't advise a breakfast blend)
1 can cream of mushroom soup
1 small can sliced mushrooms (or 1/2 cup fresh mushrooms, cleaned and sliced)
1 C beef broth
1 tbsp Worcestershire sauce
3/4 C sour cream
1/2 big bag or 8 oz egg noodles

Cook and crumble the sausage over medium, then blot with paper towels to drain. If you have a good quality bulk sausage, it should be relatively lean. Stir in your beef broth, mushrooms, soup and Worcestershire sauce and bring to a boil, then reduce to low and simmer for about 5 minutes. Remove from heat & stir in the sour cream. Serve over hot noodles, maybe garnish with some green onion if you have it on-hand.