2 tbsp. butter
1/2 cup chopped onion
3 cloves garlic, minced
1/2 lb. mushrooms, sliced
1 lb. ground beef
1 can (10 3/4 oz.) cream of celery soup, undiluted
1/2 tsp. dill weed
1/2 tsp. salt
1/2 tsp. paprika
Dash of pepper
1 cup sour cream
1 pkg. (8 oz.) wide egg noodles cooked according to pkg. directions

In a 12-inch skillet, melt butter. Add onion and garlic; sauté about 4 minutes, until tender, then add mushrooms.

Remove mixture from pan using a perforated spoon and set aside.

Add beef and cook until brown, stirring occasionally. Drain.

Return first mixture to skillet. Add soup and seasonings; simmer for 5 minutes, stirring occasionally.

Stir in sour cream and cook until heated through. Serve immediately over cooked wide egg noodles.