In a large non-stick skillet, heat oil over medium-high heat; cook beef 6-8 minutes, stirring often, or until well browned. Add mushrooms, onion, and celery; cook 2-3 minutes or until starting to soften.Stir in broth, noodles, soup, and water. Bring to boil. Reduce heat, cook at gentle boil for 15-18 minutes, stirring often, or until pasta is cooked. If sauce reduces too quickly, add ¼ cup (60 mL) water as needed until pasta is tender. Add peas, cook 2-3 minutes to heat through.Stir in sour cream, Worcestershire sauce, and pepper. Serve garnished with fresh chives, if desired.

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1 tablespoon (15 ml) Selection canola oil 1 1/8 lbs (510 g) lean ground beef 2 cups (500 ml) sliced mushrooms (Paris, cremini, shiitakes) 1 large onion, thinly sliced 1 stalk celery, thinly sliced 2 cups (500 ml) CAMPBELL'S® Ready to use beef broth 1 1/2 cups (375 ml) Selection fusilli corkscrew pasta 1 can (284 ml) CAMPBELL'S® Condensed Cream of Cremini & Shiitake Mushroom 1 tasse (250 ml) water 1/2 cup (125 ml) Selection frozen peas 1/2 cup (125 ml) Selection sour cream 1 tablespoon (15 ml) Worcestershire sauce 1/4 teaspoon (1,25 ml) black pepper To garnish chopped fresh chives