I love cooking with ground beef, especially when the result is a rib-sticking and economical dish like this. The poppy seed noodles add even more flavor.

Ingredients

• 1-1/2 pounds lean ground beef (90% lean)
• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 8 ounces wide noodles, cooked and drained
• 2 teaspoons poppy seeds
• 1 tablespoon butter, melted
• chopped fresh parsley

Directions

1. In a large skillet, cook beef and onion in butter, crumbling beef, until meat is no longer pink. Stir in the flour, salt, garlic, pepper and mushrooms. Cook for 5 minutes, stirring constantly. Stir in soup; bring to a boil, stirring constantly.
2. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir in sour cream; heat through, but do not boil.
3. Meanwhile, combine the noodles, poppy seeds and melted butter; toss lightly. Serve Stroganoff with noodles. Garnish with parsley.