1 pound ground beef
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons flour
1 teaspoon salt
1 clove garlic, minced
1/4 teaspoon pepper
1 can (4 ounces) mushroom stem and pieces, drained
1 can (10 1/2 ounces) condensed cream of chicken soup
1 cup dairy sour cream
Poppy Seed Noodles (below)

In large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly. Stir in soup; heat to boiling, stirring constantly.

Reduce heat; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over Poppy Seed Noodles. 4 servings.

Poppy Seed Noodles: Cooke 8 ounces medium noodles as directed on package; drain. Stir in 2 teaspoons poppy seed and 1 tablespoon butter.

Brighten this popular casserole with a parsley or chive garnish from your kitchen garden or a generous shake of paprika. Add a green salad and rolls and you have a savory dinner for four.

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