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1 lb. ground beef
1/4 c. butter (or margarine)
1 tsp. salt
1/4 tsp. pepper
snipped parsley
1 (8 oz.) can mushroom stems
and pieces, drained
1 (10 1/2 oz.) can condensed
cream of chicken soup
1 medium onion, chopped
2 Tbsp. flour
1 tsp. garlic salt
1 c. dairy sour cream
2 c. hot cooked noodles

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 for 5 minutes, stirring constantly. Remove from heat.
Stir in soup; simmer uncovered for 10 minutes. Stir in sour cream;
heat through. Serve over noodles. Sprinkle with snipped parsley.
Yields 4 to 6 servings.

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