1 (8 oz.) pkg. fine egg noodles
1 lb. ground beef
1/4 c. sliced green onions
1/2 tsp. dill weed
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. sour cream
1/2 tsp. salt
Dash pepper

Prepare noodles as label directs. Meanwhile, in 10 inch skillet over medium heat, cook ground beef, onions and dill until meat is browned. Stir in undiluted soup, sour cream, salt, pepper and 1/4 cup water; cook until heated through. Serve over hot noodles. Makes 4 servings.