4 lb. pot roast
2 tbsp. butter
2 tsp. salt
1/4 tsp. pepper
2 tbsp. grated lemon rind
2/3 c. diced onion
1 peeled, sliced clove of garlic
1 1/2 c. sour cream

Brown roast in hot butter in Dutch oven. Add seasonings, grated lemon rind, onion and garlic. Pour sour cream over all. Cover. Simmer low heat for 3 1/2 to 4 hours, basting occasionally with gravy.

Cook 6 ounce package noodles (medium). Drain. Remove roast from pan and add noodles to sauce about 20 minutes before serving to give them flavor. Serve with roast. Makes 6 servings.