1/2 pkg. (4 oz.) noodles
1/4 c. butter
1/2 c. finely chopped onion
1 clove garlic, finely chopped
1/2 lb. mushrooms, thickly sliced or 6 oz. can sliced mushrooms, drained
1 lb. ground chuck
1 tbsp. flour
8 oz. can tomato sauce
1/4 c. burgundy
10 1/2 oz. can beef bouillon, undiluted
1 tsp. salt
1/4 tsp. pepper
1 c. dairy sour cream
1/2 c. grated Parmesan cheese

Preheat oven to 375 degrees. Cook noodles as package label directs; drain. Meanwhile, in hot butter in large skillet, saute onion, garlic, and mushrooms until onion is golden, about 5 minutes. Add beef; cook, stirring, until it is browned. Remove from heat. Stir in flour, tomato sauce, burgundy, bouillon, salt and pepper. Simmer 10 minutes, stirring occasionally. Blend in sour cream. In lightly greased 2 quart casserole, layer a third of the noodles, then a third of the meat mixture. Repeat twice. Sprinkle with cheese. Bake, uncovered, 25 minutes. Makes 6 servings.