1 lb. ground beef
1 medium Onion, chopped
2 tablespoons All-purpose flour
1/2 teaspoon Garlic powder
1/4 teaspoon Pepper
4 ounces Can sliced mushrooms
10 3/4 ounces Can Cream of Mushroom soup
8 ounces Sour cream
Hot cooked egg noodles

Cook ground beef and onion in a large skillet
until meat is browned, stirring to crumble meat;
drain well.
Stir in flour and next 3 ingredients; cook and stir 1 minute.
Stir in soup. Simmer 10 minutes, stirring occasionally.
Add sour cream, and heat thoroughly.
Serve over hot cooked noodles.

Note: I have a severe allergy to mushrooms so I make this without
them and use Cream of Celery soup in place of the Cream of Mushroom soup.
Add a simple green salad and some crusty bread for an excellent meal.
Jude!