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1 lb ground beef
1/2 cup chopped onion
2 tbsp. all purpose flour
2 cans (4 1/2 oz) mushroom stems and pieces, undrained
1 cup condensed cream of chicken soup, undiluted
1 cup sour cream
Hot cooked noodles
In a skillet, cook the beef and onion over medium heat until meat is no longer pink. Drain. Stir in flour, salt and pepper until blended. Add mushrooms, cook and stir over low heat for 5 minutes. Stir in the soup; simmer, uncovered, for 10 minutes. Stir in sour cream; heat through. Serve over noodles.