2 tbsp. butter
1 lb. ground beef
4 (med.) cloves garlic, minced
1 lb. fresh mushrooms, sliced
1/2 c. white wine
1 can beef broth
2 lg. onions, sliced
2 tbsp. lemon juice
2 c. (plus a little extra) uncooked wide egg noodles
Paprika
Chopped parsley
8 oz. sour cream

Melt butter in large frying pan. Saute mushrooms until soft. Crumble meat into pan. Cook until redness is done. Add broth, lemon juice and wine. Stir well. Simmer 10 minutes. Add uncooked noodles. Stir to moisten. Cover pan. Cook until noodles are tender (10 minutes). Remove from heat. Add sour cream. Mix - uncover pan. Reheat. Garnish with paprika and parsley.