2 tbsp. butter
1/2 c. finely chopped onion
1 clove garlic, minced
1 lb. lean ground beef
2 tbsp. all-purpose flour
1 tsp. salt
1/8 tsp. white pepper
1 lb. fresh mushrooms, cleaned & sliced
1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
1 c. dairy sour cream

Melt butter in large skillet. Saute onion and garlic in butter until onion is tender, about 5 minutes. Add ground beef. Break into small pieces. Heat and stir over medium heat until meat is browned. Blend in flour, salt and pepper. Add mushrooms. Continue to heat and stir until mushrooms are tender, about 8 minutes. Gently stir in soup and sour cream. Heat through. Serve over noodles. Garnish with snipped parsley and paprika. Makes 6 servings.