Saute one half (1/2) cup minced onion; one (1) minced clove of garlic in one fourth (1/4) cup butter. Stir in one (1) pound ground beef and brown. Stir in two (2) tablespoons flour; two (2) teaspoons salt; one fourth (1/4) teaspoon pepper; one (1) pound fresh or one eight (8) ounce can mushrooms, drained.

Simmer five minutes. Stir in one (1) can (10 1/2 oz.) cream of chicken soup (undiluted), and simmer uncovered 10 minutes. Stir in one (1) cup sour cream and heat through. Garnish with parsley and serve over buttered noodles. This is a simple recipe. Serve with a caesar salad and French bread.