1 lb. ground beef
1 small onion, chopped
1 (10 oz.) can beef broth or beef consomme soup
1 (10 oz.) can cream of mushroom soup
1 can water (use empty soup can)
1 (8 oz.) tub dairy sour cream
1 (12 oz.) pkg. Dutch wide egg noodles (uncooked)

Brown ground beef and onion on medium heat until onion is transparent. Do not drain, in fact, if using leanest ground beef add a little oil).

Then add the beef soup, cream of mushroom soup, water and dairy sour cream, mixing thoroughly after each ingredient added. Bring to a boil and fold in uncooked noodles. Reduce heat to low and simmer covered for 10 minutes then simmer uncovered for 20 minutes or until noodles are fully cooked.

Note: Overcooking will make noodles soggy.

I always serve this dish with garlic mashed potatoes and sweet corn.

Enjoy!

Submitted by: Juli Trammell