2 lbs. lean beef, (as for stir fry or stew)
1 lg. can mushrooms
1/2 onion, chopped
2 tbsp. paprika
2 tbsp. dried parsley
Garlic salt to taste
Salt & pepper to taste
1 to 2 tbsp. granulated beef bouillon
1 1/2 c. sour cream
1 lb. flat egg noodles

Brown bite size beef in small amount of vegetable oil. Add water to cover and simmer with onion, paprika, parsley, garlic, salt and pepper. Add bouillon and mushrooms. Cook noodles. Just before serving, thicken meat sauce as gravy; add sour cream and serve over noodles.