Beef Stroganoff With Noodles

• 1/2 lb. extra lean ground beef
• 1/4 c. chopped onion
• 3/4 c. water
• 1 beef bouillon cube
• 2 tsp. Worcestershire sauce
• 1 c. (8 oz.) dairy sour cream
• 1 1/2 Tbsp. all-purpose flour
• 3 3/4 c. (6 oz.) wide eggs noodles (uncooked)
• chopped fresh parsley (optional)
• 1 (4 oz.) can sliced mushrooms, drained

1. In small saucepan, cook meat and onion until meat is thoroughly cooked and onion is tender, about 5 minutes.
2. Add water, bouillon cube and Worcestershire; heat to boiling.
3. Stir to dissolve bouillon.
4. Stir in mushrooms; reduce heat.
5. Stir together sour cream and flour; add to beef mixture.
6. Cook, stirring occasionally until sauce thickens; do not boil.
7. Meanwhile, cook noodles according to package directions; drain. Toss hot noodles and sauce; sprinkle with parsley if desired.
8. Makes 3 to 4 servings.

extra lean ground beef, onion, water, worcestershire sauce, sour cream, flour, eggs noodles, fresh parsley, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67909 (may not work)