12 oz lean ground beef 1 medium sized yellow onion, chopped 1 can chicken broth 2 beef bouillion cubes 1 can cream of mushroom soup, low fat 1/c water 3 c dry whole wheat egg noodles 1c fat-free sour cream freshly ground black pepper to tast
In large skillet, cook beef and onion together until beef is no longer pink. Drain fat. Add soup, broth, bouillion cubes and water. Bring to boil. Add egg noodles. Return to boil, then reduce heat and simmer 10 minutes, or until egg noodles are done, stirring occasionally. Add sour cream, stir to mix. Season with pepper and serve. Makes 4 servings.