1 lb. ground beef
1 c. chopped onion
1 c. fresh mushrooms, sliced
1 clove garlic, minced
2 tbsp. snipped parsley
1/2 tsp. dried dill weed
Grated Parmesan cheese
3/4 c. beef broth
1/2 c. dry red wine
1/4 c. catsup
1 c. dairy sour cream
1 tbsp. flour
8 oz. noodles, cooked & drained

In 10 inch skillet, cook ground beef, onion, mushrooms and garlic until meat is browned and vegetables are tender. Drain off excess fat. Stir in parsley, dill weed, 1/2 teaspoon salt, dash pepper, beef broth, wine and catsup. Cover; simmer 10 minutes.

Blend together sour cream and flour; stir into beef mixture. Cook and stir until thickened and bubbly. Add cooked noodles; heat through. Sprinkle with Parmesan cheese. Makes 6 servings.