1 1/2 lb. lean ground beef, sauté beef well and drain fat
1/2 c. minced onion
2 to 3 cloves fresh garlic, minced
1/8 c. olive oil
2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1 lb. fresh mushrooms, sliced
2 (10 1/2 oz.) cans cream of chicken soup (undiluted)
1 c. sour cream
2 tbsp. minced fresh parsley

Saute onion and garlic in olive oil over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and fresh mushrooms. Cook 5 minutes. Stir in soup and simmer 10 minutes. Stir in sour cream and heat through. Sprinkle with parsley. Serve in ring of poppy seed noodles on hot platter. Garnish with parsley bouquet.

Makes 4 to 6 servings.