1/4 c. butter
1 lb. lean ground beef
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz.) can cream of chicken soup
1 (4 oz.) can sliced mushrooms, drained
1 c. sour cream
2 tsp. parsley
1 (1 lb.) pkg. spaghetti, cooked

In medium skillet, melt butter. Combine ground beef, onion and garlic. Cook until beef is browned and onion is tender. Stir in flour, salt and pepper. Stir in soup and mushrooms; simmer, uncovered 10 minutes. Blend in sour cream. Heat through.

Prepare spaghetti according to package directions; drain. Stir parsley into hamburger mixture; serve immediately over hot spaghetti. Refrigerate leftovers. 4-6 servings.