1 (6 oz.) pkg. egg noodles
1/2 c. chopped onion
1/4 c. butter, melted
1 lb. ground beef
1 tbsp. all-purpose flour
1/2 tsp. garlic salt
1 (8 oz.) can tomato sauce
1 (4 oz.) can mushroom stems and pieces
1/4 c. Burgundy (optional)
1 (10 1/2 oz.) can beef bouillon
1 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. grated Parmesan cheese

Cook noodles according to package directions; drain and set aside. Saute onion in butter; add beef and stir until brown and crumbly. Pour off excess fat. Add flour and stir well. Add garlic salt, tomato sauce, mushrooms, wine (if using), bouillon, salt and pepper. Blend well and simmer for 10 minutes. Stir in sour cream and remove from heat.

Alternate layers of cooked noodles and meat sauce in a greased 2 quart casserole dish, ending with sauce. Sprinkle Parmesan cheese on top. Bake at 375 degrees for 25-30 minutes, or until bubbly. Casserole freezes well. Serves 6.