1 1/2 lb. ground beef or ground pork
1/2 c. chopped onion
1 (4 oz.) can mushroom stems and pieces, drained
1 1/2 tsp. instant beef bouillon granules
1/2 tsp. Worcestershire sauce
1 c. dairy sour cream
3 tbsp. all-purpose flour
1/4 c. catsup
Hot, cooked noodles

In skillet cook meat and onion until meat is brown. Drain off fat. Stir in mushrooms, bouillon, Worcestershire sauce, 1 1/2 cups water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.

Combine sour cream and flour. Gradually blend some of the hot beef mixture into sour cream, then blend sour cream mixture into skillet mixture. Cook and stir until thickened. DO NOT BOIL. Stir in catsup; heat thoroughly. Serve over hot, cooked noodles. Sprinkle with parsley, if desired.