1 lb. lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (10 oz.) cream of mushroom soup
1 can (8 oz.) mushroom stems and pieces, drained
2 tbsp. tomato paste
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 c. dairy sour cream
1/4 c. chopped fresh parsley
4 c. hot cooked noodles

Place ground beef in 2 quart casserole dish. Brown beef breaking up with fork. Stir in onion and garlic. Cook 10 to 12 minutes or until beef is no longer red and onion is transparent; drain. Stir in soup, mushrooms, tomato paste, salt and pepper.

Cover. Cook 12 minutes, stirring once. Stir in sour cream. Cook 2 minutes. Stir. Sprinkle with parsley. Serve over noodles. 6 servings.