| | Directions | | In small sauce pan, cook meat and onions until done. Add water, bouillon cube and Worcestershire sauce. Heat to boiling, stirring to dissolve bouillon cube. Stir in mushrooms, reduce heat. Stir together sour cream and flour, add to beef mixture. Cook, stirring occasionally, until sauce thickens; do not boil. Meanwhile cook noodles according to package direction, drain. Toss hot noodles and sauce; sprinkle with parsley if desire. Yield: 3-4 servings. |
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| Ingredients | | - |  | 1/2 pound extra lean ground beef |
| - | | 1/4 cup chopped onion |
| - | | 3/4 cup water |
| - | | 1 beef bouillon cube |
| - | | 2 teaspoons Worcestershire sauce |
| - | | 1 can sliced mushroom, drained (4 ounce can) |
| - | | 1 cup sour cream |
| - | | 1 1/2 tablespoons all purpose flour |
| - | | 1 wide egg noodles, uncooked (3 3/4 cup 6 ounce ) |
| - | | chopped fresh parsley |
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