1 lb. ground round
1 c. chopped onion
3 crushed cloves garlic
1/4 c. butter

Cook and stir until brown and onions are tender. 8 oz. sliced mushrooms, drained 1 can cream of chicken soup 1 c. sour cream

Stir in flour, salt and pepper to taste and mushrooms. Cook 5 minutes, stirring constantly. Stir in soup and heat to boiling. Reduce heat and simmer 10 minutes. Stir in sour cream. Serve over buttered noodles.