Betty Crocker Cookbook, 1969
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/2 cup butter or margarine
2 tbsp flour
1 tsp salt
1 tsp garlic salt or 1 clove garlic, minced
1/4 tsp pepper
1 can (8-ounces) mushroom stems and pieces, drained
1 can (10.5 ounces) condensed cream of chicken soup
1 cup dairy sour cream
2 cups hot cooked noodles
snipped parsley
In large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms; cook 5 minutes, stirring constantly. Remove from heat. Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over noodles. Sprinkle with snipped parsley.
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