In large skillet, brown 1 to 1 1/2 pounds of ground beef. Reduce heat; add 1 cup chopped onion and 1 clove garlic, minced. Cook until onion is tender but not brown. Blend in 1/4 cup all purpose flour, 1 tablespoon paprika, 1 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon dried thyme, crushed, and 2 bay leaves.

Add 1 (28 ounce) can tomatoes. Cover and simmer, stirring occasionally, until heated. Stir in 1 cup diary sour cream. Serve at once over hot buttered noodles. Makes 8 servings.