1 (12 oz.) pkg. Dutch egg noodles
1 lb. ground beef
1 small onion, diced
2 cups water
2 beef bouillon cubes
1 cup dairy sour cream
1 tsp. salt
1/4 tsp. pepper
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1 (8 oz.) can tomato paste
1 (4 oz.) can sliced mushrooms, drained
1 cup milk

Prepare egg noodles according to package directions.

Meanwhile, in a skillet with approximately 2 cups water and 2 beef bouillon cubes, cook off and brown beef and onion. Add the remaining ingredients. Stir well. Heat through and serve over cooked egg noodles.

Submitted by: Ruth Meyer