1 lb. ground beef
1 med. onion, chopped
1 can cream of mushroom soup
1 c. sour cream
1 can beef broth
1/2 c. water
3 c. uncooked medium egg noodles

In skillet, brown beef and cook onion until tender (use shortening if necessary). Stir to separate meat pour off fat. Blend in mushroom soup and sour cream; add remaining ingredients. Bring to boil. Cover; cook over low heat 10 minutes or until noodles are done. Stir often. Garnish with a tomato rose or tomato wedges and watercress if desired. Makes 5 (1 cup) servings.