1 lb. ground venison or beef
1 T onion flakes
1 can mushroom stems and pieces, drained
2 T flour
1/2 t salt
1 t garlic salt
1 dash pepper
1 can cream of mushroom soup
1 C sour cream
bag extra wide noodles
Prepare noodles according to package directions. As the water is boiling, continue with the following steps:
Spray large frying pan with olive oil. Brown meat with onion flakes over medium high heat. Drain off grease as necessary. (If you use venison, there will be no grease to drain:)
Stir in the flour, salts, and pepper. Cook for ~ 2 minutes.
Add soup, and simmer on low heat for ~ 5 minutes.
Add sour cream and simmer for ~2 more minutes.
Serve over cooked noodles with additional sour cream, if desired.
Recipe adapted from Mrs. Bailey’s 8th Grade Home-Ec Class. Thank you, Mrs. Bailey!