1 lb. ground beef
1/3 c. all-purpose flour
1/2 tsp. salt
1 can cream of mushroom soup
1 can beef consomme
1 tbsp. prepared mustard
8 oz. wide egg noodles, cooked and drained
1 (8 oz.) sour cream

In a skillet, cook beef over medium heat until no longer pink. Drain. Stir in flour and salt until well blended. Stir in soup, consomme and mustard. Bring to a boil, stirring constantly. Reduce heat. Simmer, uncovered, for 10 minutes. Stir in noodles and sour cream. Heat through (do not boil).

Yield: 6 to 8 servings.