In a large skillet, brown the ground beef. While it’s browning, chop or slice the mushrooms. Once the meat is done, drain any excess grease, remove from the pan and set aside.

Melt the butter in the same skillet and saute the mushrooms on medium heat until soft. Drain excess liquid if any. Add the beef back to the vegetables. Add Worcestershire sauce and stir to combine. Reduce heat to medium-low, then add the cream cheese and stir continually until it is thoroughly melted.

Stir in sour cream, then add salt and pepper to taste.

Serve over pasta or rice, or over cauliflower rice or zucchini noodles if you’re trying to stay low carb.