1/2 lb. lean ground beef
1 tbsp. butter
1 (4 oz.) can mushrooms, stems and pieces, drained (reserve liquid)
2 tbsp. chopped onion
2 tbsp. flour
1 1/2 c. beef broth
1/2 tsp. salt
Dash pepper
1 tbsp. ketchup
1/2 c. sour cream
8 oz. (2 1/2 c.) Mueller's hearty egg noodles
Minced parsley

In skillet, lightly brown beef in butter, stirring to separate particles. Add mushrooms and onions, cook a few minutes. Remove from heat; blend in flour. Add beef broth, reserved mushroom liquid, salt, pepper and ketchup. Cook over low heat 10 minutes, stirring occasionally.

Blend in sour cream, heat 2 minutes longer. Meanwhile cook noodles as directed and drain. Serve stroganoff over noodles, sprinkle with parsley. 4 servings.