1 lb. ground beef
1 med. onion (chopped)
1/4 c. butter
2 tbsp. flour
1 tsp. garlic salt
1 tsp. salt
1/4 tsp. pepper
1 (4 oz.) can mushrooms
1 (10 1/2 oz.) can cream of chicken soup
1 c. sour cream
3 c. hot cooked egg noodles
Parsley

In large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms; cook 5 minutes stirring constantly. Remove from heat.

Stir in soup, simmer uncovered 10 minutes. Stir in sour cream, heat through. Serve over noodles. Sprinkle with snipped parsley.