2 lb. lean ground beef*
2 large onions, chopped
1/2 cup (1 stick) butter, divided
4 tbsp. flour
1 tsp. salt
1 tsp. ground pepper
dash of ground nutmeg
2 cups fresh mushrooms, sliced
4 cloves garlic, minced
3 (10 oz. ea.) cans cream of mushroom soup (or one family size)
2 cups chicken broth
handful of coarsely chopped parsley (approx. 2 cups)
1 cup dairy sour cream
1 lb. wide egg noodles, cooked al dente

In large skillet, cook and stir meat, onion and 1/2 of butter stick, until meat is done and onion is tender. Add flour, salt, pepper and nutmeg, cook for approx. 1 minute, then push meat mixture to side of skillet.

In other side of skillet, over heat, add remaining 1/2 stick of butter, mushrooms and garlic. Sauté for approx. 5 minutes or until mushrooms and garlic are tender. Add soup, half of the broth and half of the parsley, combined with meat mixture, and cook over medium heat for approx. 5 minutes. DO NOT BOIL!

Turn heat down and add sour cream and heat through for approx. 4 minutes. (Again, adjust with broth for gravy-like consistency). Serve over buttered noodles, and garnish with remaining parsley.

Serves 8.

Bon Appetit!

Submitted by: Katherine Sullivan