Beef Stroganoff With Spinach Noodles
|Ground beef||1 Pound|
|Onion||1 Medium, chopped to make 1/2 cup|
|Canned condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Sour cream/Plain yogurt||1⁄2 Cup (8 tbs)|
|Spinach noodles||2 Cup (32 tbs) (Hot)|
|Carrot||1 Medium, finely shredded|
1. Crumble ground beef into 2-quart casserole; add onion. Cover loosely and microwave on high 5 to 6 minutes, breaking up beef and stirring after 3 minutes, until beef is no longer pink; drain.
2. Stir in soup, mushrooms, salt and pepper. Cover tightly and microwave 5 to 6 minutes, stirring after 3 minutes, until boiling. Stir in sour cream. Cover and microwave 1 to 2 minutes or until hot. Serve over hot noodles; sprinkle with carrot.