1 1/2 lb. boneless round steak, thinly sliced or substitute ground chuck
1 tbsp. oil
1 can cream of mushroom soup, undiluted
1/2 c. water
1 envelope onion soup mix
1/2 c. sour cream
hot, cooked noodles
minced parsley (optional)

In a large skillet, stir-fry beef in oil until it's not pink. Stir in soup, water and onion soup mix. Reduce heat; cover and simmer for 20 minutes or until tender. Remove from heat. Stir in sour cream. Serve over noodles. Sprinkle with minced parsley.