1 lb. lean ground beef
12 oz. broad egg noodles
1 pkg. brown gravy mix
1 cup water
1 can cream of mushroom soup
2 tbsp. dairy sour cream (optional)

In large pot over medium high heat bring 7 1/2 cups of water to boil. Add 1/2 teaspoon salt to water. While water is heating cook beef. Drain after beef is done, approximately 5 to 10 minutes.

Stir in package of brown gravy mix, cream of mushroom soup and dairy sour cream. Reduce to simmer. Add egg noodles to water. Boil 7 to 8 minutes. Drain well. Place on stovetop on simmer, add beef/soup mixture to noodles until heated. Do not over stir. Turn off heat.

Serve with salad and garlic sticks. Enjoy!!

Serves 4-5.

Submitted by: Cynthia B