8 oz. (4 c.) broad egg noodles
1 c. choplets, cut in strips
1/2 c. chopped onions
1 clove garlic, minced
2 tbsp. butter
2 cans cream of mushroom soup
1 c. sour cream
1/2 c. water

Saute choplets, onion, and garlic in butter until well browned. Stir in soup and water. Cook over low heat 45 minutes, stirring frequently. Add sour cream and heat, being careful not to let sour cream separate. Cook noodles according to package directions. Drain. Serve over hot noodles. 4 to 6 servings.