2 lbs. 75% hamburger
12 oz. can sliced mushrooms
2 med. bell peppers, cubed
2 med. onions, sliced then halved
2 cans Campbell beef broth
2 cans cream of mushroom soup
2 cans water
8-12 oz. sour cream (to your taste)
Lg. pkg. egg noodles (wide or thin)

In a pan brown and drain meat. To the meat add salt and pepper; set aside.

Saute bell peppers and onions until both are soft to the bite. Then add onions, peppers and mushrooms to meat. On medium heat, cook together for 5-10 minutes.

In a blender mix beef broth, mushroom soup and water until smooth, but just enough to mix - you don't want to chop up the mushrooms. Then add mixture to meat. Cook for 15 minutes or until it comes to a boil, then add sour cream and cook for 20 minutes a gentle boil. Stir frequently or the mixture will burn or curdle.

Now do noodles and enjoy.

Best served with a salad and French bread.

Can be made in advance and frozen (but omit sour cream until the night it is cooked).

This is one of those meals that is good the night you make it but tastes even better served the next night.