1 lb. ground beef
1 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
2 (16 oz.) cans mixed vegetables, drained
1 (10 1/2 oz.) can beef broth, undiluted
1 c. uncooked elbow macaroni
1 (8 oz.) carton commercial sour cream
1 (3 oz.) can French fried onion rings, divided

Cook beef in large skillet until browned, stirring to crumble; drain off pan drippings. Stir in next 6 ingredients. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until macaroni is tender. Stir in sour cream and 1/2 can onion rings. Yield: 6 servings.