8 oz. uncooked noodles
1 clove garlic, minced
4 tbsp. cooking oil
Flour
2 tsp. Greek seasoning
1 lg. can sliced mushrooms
1 can cream of chicken soup
2 c. commercial sour cream
2 c. water
1 beef bouillon cube
1 lg. onion
2 lbs. beef, cut in slivers
2 tsp. salt
1/2 tsp. pepper
1 tbsp. paprika
2 cans cream of mushroom soup

Toss beef in flour, salt, pepper, Greek seasoning, and 1/2 of paprika. Use as much flour as the meat will absorb, if you have enough time, let it set 1/2 hour and then toss again. Brown meat in cooking oil; add more oil, if needed. Add 2 cups water, onion, and garlic to the meat. Simmer about 15 minutes. Stir occasionally to prevent sticking. Add 3 cans of soup, rest of paprika, and let simmer 15 minutes more. Add sour cream; mix well. Keep the heat low so it won't curdle and let heat through. Drop bouillon cube in the noodle water and cook noodles according to package directions. Pile noodles on a platter. Pour stroganoff over noodles and sprinkle with chopped parsley.