3 tbsp. butter
1 med. onion, chopped
1 clove garlic, chopped
1 lb. ground beef
1 lb. fresh mushrooms, sliced
1 c. sour cream
1 can cream of mushroom or cream of chicken soup
2 tbsp. flour
Salt and pepper to taste
Parsley and paprika
12 oz. wide egg noodles, cooked

Saute garlic and onion in melted butter (5 minutes). Add ground beef; brown. Blend in flour, salt, pepper and parsley. Add mushrooms. Heat and stir until mushrooms are tender (6-8 minutes). Gently stir in soup and sour cream (mix together first). Heat through. Serve over noodles. Garnish with parsley and paprika.