1 (12 oz.) bag Dutch egg noodles
2 lb. ground beef
1 small white onion, minced (or substitute onion powder)
salt and pepper, to taste
2 tbsp. Worcestershire sauce, divided
4 tbsp. all-purpose flour
1 (10 oz.) can cream of mushroom soup
1 can water (use empty soup can)
1 (4 oz.) can sliced mushrooms, drained (optional)
2 beef bouillon cubes
1 1/2 cups dairy sour cream
1 tbsp. paprika

Prepare noodles according to package directions.

Meanwhile, in medium skillet, brown ground beef and onion. While browning, season with salt and pepper to your preference and add one tablespoon of Worcestershire sauce.

Once browned, drain excess fat. Stir in flour and then stir in soup, water and mushrooms (if using). Add second tablespoon of Worcestershire sauce and both bouillon cubes.

Simmer covered for 15 minutes. Stir in dairy sour cream and paprika, do not let it boil.

Serve over Dutch egg noodles.

Makes 6 to 8 servings.

Submitted by: Rich F,