2 tbsp. cooking oil
2 c. leftover cubed, cooked roast beef
1 garlic clove, minced
1/3 c. onion, chopped
2 tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. paprika
1 (10 oz.) can mushroom stems & pieces, drained
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. water
1 c. (8 oz.) sour cream
Cooked wide egg noodles
Chopped fresh parsley

In a skillet, heat oil over medium high. Saute beef, garlic and onion. When onion is tender, reduce heat to low; stir in flour, salt and paprika. Cook 5 minutes. Stir in mushrooms, soup and water. Simmer 10 minutes. Fold in sour cream; heat through but do not boil. Serve immediately over noodles. Garnish with parsley.