1 1/2 to 2 lb. ground beef (extra lean is best)
1 tbsp. paprika
1 (8 oz.) pkg. fresh mushrooms, chopped -or-
2 (4 oz. ea.) cans sliced mushrooms, drained
1 tsp. chopped garlic from a jar (or 1 finely chopped clove)
1 onion, diced
2 (10 oz. ea.) cans cream of chicken soup
1 (12 oz.) pkg. your favorite noodles (I like Dutch egg)
2 large dollops of dairy sour cream
chopped parsley, for garnish

Fry ground beef and break up as much as possible. Drain fat. Add paprika and mix well. Add sliced mushrooms, garlic and onions. Stir and cook for 4-5 minutes on low heat. Add both cans of soup and mix thoroughly. Heat through for 3 to 5 minutes. Prepare the noodles according to package directions.

Just before serving add in the dairy sour cream to the beef mixture and mix well. Pile on top of noodles and garnish with parsley if you wish.

Note: Very filling so do not make the servings too large!

Submitted by: Susan Gorloff