HAMBURGER STROGANOFF

1 LB. GROUND ROUND
½ CUP CHOPPED ONION
1/4 CUP MARGARINE
2 TBSP. FLOUR
1 TSP. SALT
1 CLOVE GARLIC, MINCED
½ TSP. PEPPER
1 CAN (4 OZ) MUSHROOM STEMS AND PIECES, DRAINED
1 CAN (10 ½ OZ) CREAM OF CHICKEN SOUP
1 CUP DAIRY SOUR CREAM
MEDIUM EGG NOODLES, COOKED

IN LARGE SKILLET, COOK AND STIR MEAT AND ONION IN BUTTER UNTIL MEAT IS BROWN AND ONION IS TENDER. STIR IN FLOUR, SALT, GARLIC, PEPPER, AND MUSHROOMS; COOK 5 MINUTES, STIRRING CONSTANTLY. STIR IN SOUP, HEAT TO BOILING, STIRRING CONSTANTLY. REDUCE HEAT AND SIMMER UNCOVERED 10 MINUTES. STIR IN SOUR CREAM. HEAT THROUGH. SERVE OVER HOT NOODLES.