8 ounces uncooked noodles (about 4 1/2 cups)
1 beef bouillon cube
1 garlic clove, minced
1/3 cup onion, chopped
2 tablespoons cooking oil
1 pound ground beef
2 tablespoons flour
2 teaspoons salt
1/2 teaspoon paprika
2 (3-ounce) cans mushrooms, drained
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
Chopped parsley

Bring a pot of water to boil. Add the bouillon cube and noodles; cook and drain. Set noodles aside.

Brown the garlic, onion and crumbled beef in the oil. Add the flour, salt, paprika and mushrooms, stir, and let it cook 5 minutes.

Over medium-low heat, add the soup and simmer for 10 minutes. Add the sour cream (keeping the heat low so it won't curdle) and let it all heat through.

To serve, pile the noodles onto a platter, pile the stroganoff mix on top of the noodles, then sprinkle chopped parsley over.

Makes 4 servings.