1/2 lb. lean ground beef
1 tbsp. butter
1 (4 oz.) can mushroom pieces & stems
2 tbsp. onion, chopped
2 tbsp. flour
1 1/2 c. beef broth
1/2 tsp. salt
Dash of pepper
1 tbsp. ketchup
1/2 c. sour cream
8 oz. extra wide egg noodles
Minced parsley

In skillet, slightly brown beef in butter. Drain mushrooms and reserve liquid. Add mushrooms and onion to beef, cook a few minutes. Remove from heat, blend in flour. Add broth, mushroom liquid, salt, pepper and ketchup; cook over low heat 10 minutes, stirring occasionally. Blend in sour cream; heat a minute longer. Meanwhile cook noodles as directed on package. Drain. Serve stroganoff over noodles; sprinkle with parsley.