Melt butter in heavy bottomed stock pan over medium heat. Add mushrooms, and saute for 2-3 minutes.
Add in ground beef, thyme, garlic, 1 teaspoon salt, pepper, onion powder and saute until beef is browned.
Drain off all but ½ tablespoon pan drippings. I find that when using lean ground beef, I do not need to drain meat at all.
Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
Deglaze pan with wine and bring to a boil, whisking to incorporate flour into liquid. Let that mixture cook for 1 minute. Add ½ cup milk and whisk well until mixture is quite thick.
Add remaining stock, milk, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for 20 minutes until flavors are well married. Taste and season with additional salt if needed.
Serve over egg noodles or mashed potatoes.
Video
Notes
Feel free to use additional beef stock in place of the wine.
If you don't like beef, you can use ground turkey or ground chicken in this Stroganoff recipe.
I prefer a mixture of baby creminis and baby portabello mushrooms for the best meaty flavor, but any mushroom works.
Use milk or cream of any fat percentage, but keep in mind the higher the fat percentage, the richer the dish.
If you would like a really thick Stroganoff sauce, stir in ½ cup to 1 cup sour cream after your sauce has simmered.