Taco Noodle Dinner

• 1 pound ground beef
• 1/4 cup chopped onion
• 3/4 cup water
• 1 envelope taco seasoning
• 1/2 teaspoon salt
• 1 can (4 ounces) mushroom stems and pieces, drained
• 3 cups uncooked fine egg noodles
• 2-1/2 to 3 cups tomato juice
• 1 cup sour cream
• 1 tablespoon minced fresh parsley

1. In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, taco seasoning and salt. Reduce heat; simmer for 2-3 minutes. Add mushrooms. Sprinkle noodles over the top. Pour tomato juice over the noodles and stir gently. Cover and simmer for 20-25 minutes or until noodles are tender.
2. Remove from the heat. Combine sour cream and parsley; spread over the top. Cover and let stand for 5 minutes.

ground beef, onion, water, taco, salt, mushroom stems, egg noodles, tomato juice, sour cream, parsley

Taken from www.tasteofhome.com/recipes/taco-noodle-dinner/ (may not work)