1 lg. lean ground beef
1 sm. onion, chopped
1 clove garlic, minced
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) can mushroom stems & pieces, drained
2 tbsp. tomato paste
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 c. dairy sour cream
2 tbsp. fresh parsley, chopped
4 c. hot cooked rice or noodles

Place ground beef in 2-quart micro-proof casserole; break up with fork. Stir in onion and garlic. Use COOK cycle and cook 10 to 12 minutes, or until beef is no longer red and onion in transparent; drain. Stir in soup, mushrooms, tomato paste, salt, and pepper. Cover. Use COOK cycle and cook 12 minutes, stirring once. Stir in sour cream. Use DEFROST cycle and cook 2 minutes; stir. Sprinkle with parsley. Serve over rice or noodles.