Brown 2 pounds of ground beef in a large pot, breaking it up well, then drain
Add Worcestershire sauce, Dijon mustard, garlic powder, black pepper, cayenne pepper, and Lipton onion soup mix to the browned beef
Slice 8 ounces of fresh baby Bella mushrooms and add to the pot
Add 1 cup of beef broth and simmer for about 5 minutes
Stir in 8 ounces of cream cheese and 10.5 ounces of golden mushroom soup
Add 12 ounces of Extra Broad Egg Noodles, 12 ounces of evaporated milk, and the remaining 32 ounces of beef broth
Stir well, ensuring all noodles are submerged
Bring to a low simmer, cover with a lid, and simmer for 10 minutes
Stir well and remove from heat
Serve immediately
