1 1/2 - 2 lbs. ground chuck
1 can cream of mushroom soup
1/2 pt. sour cream
1/2 c. chopped onions
2 tbsp. butter
1 sm. can mushrooms
Hot cooked egg noodles

In a cast iron pan, saute onions and mushrooms in butter. Add meat and brown thoroughly (break up meat into very small pieces with large spoon). Drain. Add soup (do not dilute). Mix well. Remove from heat and add sour cream. Mix again. Serve over hot cooked noodles. Serves 6 to 8.