2 lbs. ground beef
6 bouillon cubes, beef
1 tsp. celery seed
1 sm. can tomato paste
1/2 c. chopped green peppers
1/2 c. mushrooms
Salt & pepper to taste
1 tsp. Worcestershire sauce
12 oz. sour cream

Fry meatballs until cooked through. Use just plain hamburger. In pot add 6 cups water and all other ingredients except the sour cream. Add meatballs also. Simmer 1 1/2 to 2 hours. Thicken with cornstarch as desired (2 tablespoons in 1/2 cup water, stir in slowly while boiling). Remove from heat, add the sour cream. Serve over cooked egg noodles.