1 lb. ground beef
1 medium onion, chopped
1 can cream of mushroom soup
1 c. sour cream
1/2 c. water
3 c. uncooked medium egg noodles

In skillet, brown beef and onion until meat is browned and onion is tender (use shortening if necessary); stir to separate meat. Drain fat. Blend in soup and sour cream. Add remaining ingredients; bring to boil. Cover; cook over low heat 10 minutes or until noodles are done. Stir again before serving.

Makes 5 (1 cup) servings.