1/2 pkg. (8 oz.) noodles
1/4 c. butter
1/2 c. finely chopped onion
1 clove finely chopped
1/2 lb. mushrooms thinly sliced or 1 (6 oz.) can sliced and drained
1 lb. ground chuck
1 tbsp. flour
1 can (8 oz.) tomato sauce
1/4 c. burgundy, optional
1 (10 1/2 oz.) can of condensed beef bouillon, undiluted
1 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. grated Parmesan cheese

Preheat oven to 375 degrees. Cook noodles as package directs, drain.

Meanwhile in hot butter in large skillet saute onion, garlic and mushrooms until onion is golden, about 5 minutes. Add beef, cook, stirring until beef is browned. Remove from heat. Stir in flour, tomato sauce, burgundy, bouillon, salt and pepper. Simmer 10 minutes, stirring occasionally. Take off heat blend in sour cream. In lightly greased 2 quart casserole, layer 1/2 noodles, 1/2 meat mixture, repeat sprinkle with cheese. Bake uncovered for 25 minutes. Makes 6 servings.