1 lb. ground beef
1/2 c. chopped onion
1/4 c. butter
2 tbsp. flour
1 tsp. salt
1 clove garlic (minced)
1/2 tsp. pepper
1 (4 oz.) can mushroom stems and pieces, drained
1 can condensed cream of chicken soup
1 c. sour cream
Wide egg noodles (prepared)

In large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes stirring constantly. Stir in soup; heat to boiling, stirring constantly.

Reduce heat; simmer uncovered 10 minutes. Stir in sour cream. Heat through. Serve over wide egg noodles.