1 lb. ground lamb
1 med. onion, chopped
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 tsp. seasoned salt
1 (4 oz.) can mushroom stems & pieces, drained
1/4 tsp. pepper
1/2 c. sour cream or plain yogurt
Hot buttered noodles

Cook and stir ground lamb and onion in skillet until lamb is brown; drain. Stir in soup, mushrooms, seasoned salt and pepper. Heat to boiling, reduce heat. Simmer, uncovered, stirring frequently, 5 minutes. Stir in sour cream. Heat just until hot. Serve over noodles. (One pound ground beef can be substituted for the lamb.)