1/2 c. minced onion
1 clove garlic, minced
1/4 c. butter
1 lb. ground beef
2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1 lb. fresh mushrooms or 8 oz. can mushrooms, sliced
10 1/2 oz. can cream of chicken soup, undiluted
1 c. sour cream
2 tbsp. minced parsley

Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup, simmer, uncovered 10 minutes. Stir in sour cream, heat through. Sprinkle with parsley. Serve in ring of poppy seed noodles on hot platter. 4 to 6 servings.