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Preheat your oven to 350°F. Lightly grease a 3-quart casserole dish with non-stick spray.
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In a large skillet, brown the ground chuck. Once done, mix in the onions and mushrooms, and sauté until onions turn translucent.
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Introduce the minced garlic and stir for about 30 seconds.
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Gradually sprinkle the flour over the mix, continuously stirring for about 2 minutes.
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Slowly pour the chicken and beef broths into the skillet, ensuring to scrape off any flavor-filled bits from the pan’s base.
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Incorporate the sour cream, ranch dressing, salt, and pepper into the mixture.
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Fold in the cooked egg noodles, ensuring an even spread.
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Transfer the mixture to your pre-prepared casserole dish.
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In a separate bowl, amalgamate the Panko breadcrumbs, melted butter, and parsley. Evenly distribute this breadcrumb blend over the stroganoff.
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Allow it to bake for 30 minutes or until you notice a bubbling effect.
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Once baked, set it aside to cool for approximately 10 minutes before serving.
