8 oz. egg noodles
1 beef bouillon cube
1 clove garlic or 1/2 tsp. garlic powder
1/2 c. chopped onion
1 lb. ground beef
2 tbsp. butter
2 tbsp. flour
2 tsp. salt
1/4 tsp. paprika
2 (3 oz.) cans mushrooms

Boil noodles with bouillon cube. Brown garlic, onion and ground beef in butter. Add remaining ingredients. Let it cook 5 minutes. Add one can of diluted cream of chicken soup and simmer for 10 minutes. Keeping heat low, stir in 3/4 cup sour cream. Heat thoroughly on low so cream won't curdle. Stir in noodles and serve.