3 cloves garlic, crushed and peeled
2 cups water
2 medium carrots, cut into 2-inch pieces
1 14-ounce can reduced-sodium beef broth, divided
10 ounces white mushrooms, large ones cut in half
8 ounces whole-wheat elbow noodles, (2 cups)
1 large onion, cut into 2-inch pieces
2 tablespoons Worcestershire sauce
1 pound 90%-lean ground beef
2 tablespoons all-purpose flour
2 teaspoons dried thyme
1/2 cup reduced-fat sour cream
3/4 teaspoon salt
1 tablespoon chopped fresh parsley, or chives for garnish
1/4 teaspoon freshly ground pepper
Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped.
Turn it off, add onion and pulse until roughly chopped.
Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, three to five minutes.
Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, five to seven minutes.
Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, eight to 10 minutes.
Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about two minutes.
Serve sprinkled with parsley (or chives), if desired.