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Ingredients:

1 pound ground round
cup onion (chopped)
cup margarine
2 tablespoons flour
1 teaspoon salt
1 clove garlic (minced)
teaspoon pepper
1 can 4 ounces mushroom stems and pieces (drained)
1 can 10 ounces cream of Chicken soup
1 cup dairy sour cream
Medium egg noodles (cooked)

Directions:

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, stirring constantly. Stir in soup, heat to boiling, stirring constantly. Reduce heat and simmer uncovered 10 minutes. Stir in sour cream. Heat through.

Serve over hot noodles.

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