• 1 lb. lean ground beef
• 1/2 cup finely chopped onion
• 1 can (10 3/4 oz.) condensed cream of celery soup
• 1 can ( 4 oz.) mushroom stems and pieces, drained
• 1 tsp. Worcestershire sauce
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. paprika
• 1/2 cup light sour cream
• cooked noodles

Preparation -
In a large skillet, over medium high heat, brown and crumble the ground beef. Drain off the the fat. Stir in the condensed soup, mushroom pieces, Worcestershire sauce, Dijon mustard and salt and paprika. Bring to a low boil. Reduce heat and simmer, uncovered, for 5 minutes, stirring frequently. Stir in the sour cream and simmer for a few more minutes. Serve over hot buttered noodles.