1/2 c. minced onion
1/2 tsp. garlic powder
1/4 c. butter
1 lb. ground beef
2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can mushrooms
10 1/2 oz. can cream of chicken soup
1 c. sour cream
2 tbsp. minced parsley

Saute onion in butter over medium heat. Stir in meat, sprinkle with garlic powder and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup. Simmer uncovered 10 minutes. Stir in sour cream. Heat through only. Sprinkle with parsley. Serve over poppy seed noodles. Serves 4 to 6.