Quick and Easy Hamburger Stroganoff

When rating a "quick and easy" recipe, do you judge it based on how it tastes, how well it stacks up against more proper, laborious recipes for the same dish, or on easy it was to make? This recipe doesn't rate all that well on any of those scales. I followed the recipe exactly as stated here except for having thrown in the remains of a bottle of white wine into the meat while it was cooking to finish it off, something less than a cup. On the last, "easy", scale, I think I worked about an hour on it from the moment I started pulling out ingredients until I sat down to eat it. To be fair, I had the stroganoff mixture fully prepared before I started boiling noodles, so a multi-tasking opportunity was missed. Chopping up an onion takes a bit of time and feels like work. Cooking the onions, browning the meat, mixing in the soups and sour cream one at a time as stated adds up. This dish is comparable to other dishes that involve browning hamburger, but it's not a throw-together-at-the-last-minute kind of easy. On the scale of how it compares to an authentic, full bodied stroganoff recipe, not well at all. It's kind of bland, tastes like the canned ingredients that were thrown into it, and does not make you think "stroganoff" when you eat it, except in terms of appearance and texture. This is stroganoffesque. As for how it tastes unto itself, meh. It's food. I'll eat it. It's definitely too salty. I followed the recipe explicitly and put in a tbs of garlic salt. It sounded like a lot and it was. You should cut back to a tsp or less. The question is if the garlic salt is all that much to blame, or if it was the condensed soup mixes I put in it. If the salt is dialed back, it could be a more palatable form of generic food, but it wouldn't salvage it.