1/2 lb. lean ground beef
1 tbsp. butter
1 (4 oz.) can mushroom pieces
2 tbsp. onion, chopped
4 tsp. flour
1 tbsp. ketchup
1/2 c. sour cream
8 oz. wide egg noodles

In skillet, lightly brown ground beef in melted butter, stirring to separate meat granules. Drain mushrooms and reserve liquid. Add mushrooms to meat. Add chopped onions; cook about 3 minutes and remove meat mix from heat.

Blend in flour, then add beef broth and liquid reserved from mushrooms along with salt and ketchup. Cook 10 minutes over low heat, stirring often. Blend in sour cream, heat a minute longer. Serve over noodles or mix noodles before serving. Serves 4.