1 lb. ground beef
1/2 c. finely chopped onion
1 clove garlic, crushed
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. crushed dried rosemary
1 1/3 c. canned mushroom pieces and stems, drained
10 1/2 oz. can condensed cream of chicken soup
1 c. dairy sour cream
8 oz. pkg. chow mein noodles
2 tbsp. minced parsley

Saute ground beef, onion, and garlic in butter in skillet until brown and tender. Add flour, seasonings and mushrooms; cook 5 minutes. Add soup; simmer uncovered 10 minutes. Stir in sour cream. Heat, but do not boil. Serve over warm chow mein noodles. Garnish with parsley.