2 cups sliced mushrooms
2 tablespoons butter
1 pound lean ground beef
1 cup chopped onion
1 (10.75-ounce) can cream of mushroom soup
1/8 teaspoon pepper
½ teaspoon salt
1 tablespoon sugar
1 cup sour cream
Wide Egg Noodles
Cook mushrooms in butter for 5 minutes. Remove from pan. Brown ground beef with onion. Remove from heat. Return mushrooms to pan. Stir in soup, pepper, salt, sugar and sour cream. Serve over hot buttered noodles.
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