1 lb. ground beef
1/2 c. onions, chopped
1/4 c. butter
1 tbsp. flour
1 tsp. salt
1 clove garlic, minced
1/4 tsp. pepper
1 (4 oz.) can mushroom stems and pieces, drained
1 (10 1/2 oz.) can condensed Cream of Chicken soup
1 c. dairy sour cream
Poppy Seed Noodles (below)

In large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly. Stir in soup; heat to boiling, stirring constantly. Reduce heat; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over Poppy Seed Noodles. 4 servings.

POPPY SEED NOODLES:

Cook 8 ounces medium noodles as directed on package; drain. Stir in 2 teaspoons poppy seed and 1 tablespoon butter.