1/2 stick butter
1/2 c. chopped onion
1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. black pepper
3 tbsp. flour
1 sm. can sliced water chestnuts, drained
1 sm. can sliced mushrooms
1 can cream of mushroom soup, undiluted
1 c. sour cream
Cooked egg noodles

Melt butter in skillet; add onion and saute until transparent, but not brown. Add meat and brown. Stir in salt, pepper and flour; blend well. Add the water chestnuts, mushrooms with liquid and soup. Cook and stir for 5 minutes. Turn off heat and add sour cream; stir to mix. Serve over cooked egg noodles.