• 1/2 C. minced onion (optional)
• 1/4 tsp. pepper
• 1 can (8 oz.) mushroom pieces with 1/2 of liquid reserved
• 1 lb. ground beef
• 2 Tbs. flour
• 1 tsp. salt
• 1 tall can evaporated milk
• 1 can cream of mushroom soup
• 2 (8 oz.) packages uncooked wide egg noodles
• 4 C. sour cream
• 1 C. grated Parmesan cheese
• 2 Tbs. chopped chive
• 1 tsp. salt (optional)
• 1/4 tsp. pepper (optional)
• 2 large cloves of garlic crushed, or equivalent dried garlic
• 4 Tbs. margarine or butter

Cook onion and meat until browned. Add flour, salt, pepper, mushrooms, and reserved liquid. Cook 5 minutes. Add soup and simmer 10 minutes. Add evaporated milk and heat, stirring, until heated through. Serve over plain Noodles Romanoff. Cook egg noodles as directed on package. Drain. Mix sour cream, half of Parmesan cheese, chives, salt, pepper, and garlic together in bowl and set aside. Stir margarine into noodles. Stir in sour cream mixture. Sprinkle with remaining cheese. Serve from pan or platter.