2 tbsp. cooking oil
1/2 lb. mushrooms, washed and sliced
1 med. onion
1 1/2 lb. stew meat, cut into bite-sized pieces
1 can cream of mushroom soup
Salt, pepper, oregano and garlic powder to taste
1 (8 oz.) carton sour cream
Worcestershire sauce
3 to 4 c. hot cooked wide noodles

Heat oil in large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.

In same skillet, cook meat until light brown, seasoning to taste with salt, pepper, oregano and garlic powder.

To meat, add mushrooms, onions and soup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream and a couple of shakes of Worcestershire sauce and heat through. Serve over noodles. Yield: 6 to 8 servings.