1 lb. ground beeg
1 med. onion, chopped (about 1/2 c.)
1/4 c. butter
2 tbsp. flour
1 tsp. salt
1 tsp. garlic salt
1/4 tsp. pepper
1 can (8 oz.) mushrooms, drained
1 can (10 1/2 oz.) condensed cream of chicken soup
1 c. dairy sour cream
2 c. hot cooked noodles
Snipped parsley

In large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms. Cook 5 minutes, stirring constantly. Remove from heat.

Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with fresh parsley.