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

In skillet, brown beef and cook onion until tender. Stir to separate meat; pour off fat. Blend in mushroom soup and sour cream. Add remaining ingredients. Bring to boil. Cover; cook over low heat 10 minutes or until noodles are done. Stir often. Garnish with tomato wedges or watercress if desired. Makes 5 (1 cup) servings.