Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned on all sides. (drain grease before adding veggies)

Add diced green pepper, onion, and minced garlic. Cook until softened, about 5 minutes.

Stir in sliced mushrooms and cook for another 3–5 minutes.

Pour in tomato sauce and half a can of water. Reduce heat to low and simmer for 30 minutes.

Stir in ½–1 cup sour cream. Heat gently—do not boil.

Pour the stroganoff over cooked noodles and enjoy!