1 lb. ground beef
1 sm. onion, chopped (1/4 c.)
1/2 c. beef broth
2 tsp. prepared mustard
1 tbsp. tomato paste
1 container (8 oz.) sour cream (1 c.)
3/4 lb. fine noodles, cooked and drained

Cook meat in a large skillet, breaking it up with a spoon as it cooks, until no pink remains. Stir in onion; cook until tender, about 3 minutes.

Blend in broth, mustard and tomato paste. Bring to boiling; lower heat, cover; simmer 5 minutes.

Stir in sour cream very slowly to prevent curdling. Heat gently, but do not allow to boil. Serve over hot cooked noodles. Makes 4 servings.