1 lb. ground beef
1 med. onion, chopped
1/4 c. butter
2 tbsp. flour
1 tsp. salt
1 tsp. garlic salt
1/4 tsp. pepper
1 can (8 oz.) mushroom stems & pieces, drained
1 can (10 1/2 oz.) condensed cream of chicken soup
1 c. dairy sour cream
Snipped parsley (not necessary)

In large skillet, cook and stir ground beef, onion and butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms. Cook 5 minutes, stirring constantly. Remove from heat. Stir in soup, simmer uncovered 10 minutes. Stir in sour cream and heat through. Serve over warm noodles. May sprinkle with parsley. 4 to 6 servings.