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1 lb. lean ground beef
1 med. onion, chopped (1/2 c.)
1 tsp. salt
1 clove garlic
1/2 tsp. pepper
1 (4 oz.) can mushrooms, stems & pieces, drained
1 (10 1/2 oz.) can condensed cream of chicken soup
1 (8 oz.) carton low fat yogurt

Cook and stir beef and onion in large skillet until meat is brown and onion tender. Drain off fat. Stir in salt, garlic, pepper, mushrooms and soup. Heat to boiling, stirring constantly. Reduce heat, simmer, uncovered for 10 minutes. Stir in yogurt and heat through. Serve on rice and sprinkle with parsley. Serves 4.
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