1 lb. ground beef
1/2 c. chopped onion
1/4 c. butter
2 tbsp. flour
1 tsp. salt
1 clove garlic, minced
1/4 tsp. pepper
1 (4 oz.) can mushroom stems and pieces, drained
1 (10 oz.) can condensed cream of chicken soup
1 c. dairy sour cream
Poppy seed noodles

In large skillet, cook and stir meat and onion in butter until meat is brown and onions are 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 Poppy Seed Noodles. Serves 4.

POPPY SEED NOODLES:

Cook 8 oz. medium noodles, as directed on package, drain. Stir in 2 teaspoons poppy seed and 1 tablespoon butter. Garnish with parsley or chives.