1 lb. ground beef
2 tbsp. fat
1 packet dry onion soup mix
1/2 tsp. ginger
3 c. med. wide noodles
1 can cream of mushroom soup
3 1/2 c. hot water
2 tbsp. flour
1 c. dairy sour cream
Option: 1 (3 oz.) can sliced mushrooms

Brown ground beef in fat in 10-inch skillet (350 degrees). Sprinkle dry onion soup mix and ginger. Arrange noodles in layer over meat. Add mushroom soup (and mushrooms, if used) with liquid. Pour water over noodles being sure all are moistened. Cover tightly. Turn skillet to 225 degrees and cook 20 minutes or until noodles are done. Blend flour into sour cream and stir into stroganoff. Cook about 3 minutes.