1 lb. lean ground beef
1 sm. onion, chopped
1 tsp. salt
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 c. flour
1 1/4 c. hot water
2 tsp. beef bouillon
2 tbsp. red wine
6 oz. lg. shell, shaped macaroni
1 (2 oz.) can sliced mushrooms, drained
1 c. dairy sour cream

In skillet or slow cooking pot with browning unit, cook ground beef and onion until red color disappears. Drain meat; place in slow cooking pot. Stir in salt, garlic powder, Worcestershire sauce and flour. Add water, bouillon and wine; mix well. Cover and cook on low for 2-3 hours.

In meantime, cook macaroni according to package directions. Add cooked macaroni, mushroom and sour cream to slow cooking pot, stir to mix ingredients. Cover and cook on high for 10-15 minutes. Makes 4-5 servings.