Ingredients
Cook the noodles or pasta to slightly less than al denta and reserve.
In a deep skillet, brown the ground beef with the onions and the garlic. Crumble it with a spoon so that all of the pieces are roughly the same size. When browned, drain the mixture using a strainer if needed, and also rinse out the pan.
Return the beef to the pan and add the beef broth. Allow the mixture to heat through on high heat, and then drop the heat to medium. Add the sliced mushrooms and allow them to cook down (5-10 minutes).
In the meantime, mix the flour and the water into a thin paste. When the mushrooms have cooked down, add the sour cream to the beef and mushroom mixture and mix well. Then, add the flour mixture, return to a boil, and allow to thicken.
When the mixture has thickened, add black pepper to taste — more is better! Season with salt if desired (probably not needed). Add the noddles and mix to thoroughly coat.
Split the mixture onto oiled trays, and dehydrate at 145 degrees until completely dry, at least overnight.
When dry, split the result up into three portions by weight, and pack each portion in a 1 quart freezer bag. Add 1/4 teaspoon xanthan gum to each freezer bag.
To serve, cover with 1 3/4 cup near-boiling water and simmer in a cozy for 15-20 minutes. If you are cooking at altitude, make sure that your water comes to a rolling boil before pouring it into the bag, and simmer the food for at least 20 minutes (maybe even a bit longer).