1/2 c. minced onion
1 clove garlic, minced
1/4 c. butter
1 lb. ground beef
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
8 oz. can sliced mushrooms with liquid
10 1/2 oz. can cream of mushroom soup, diluted with 1 can water
1 c. sour cream
2 Tbsp. minced parsley
1/4 c. sherry (optional)
12 oz. pkg. egg noodles

sauté onion and garlic in butter over medium heat. Stir in meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Combine diluted soup with sour cream. Stir in meat mixture; add parsley and sherry (optional) and simmer 10 minutes. Serve over hot, drained egg noodles that have been cooked according to directions on the package. Serves 4 to 6.