From Stevie’s collection.
6 oz wide egg noodles, uncooked
24-oz can beef stew
4-oz can sliced mushrooms, drained
1/2 C sour cream
2 T chopped green onion
Cook noodles according to directions and drain. Meanwhile, in a medium saucepan, combine stew and mushrooms. Heat to simmering over medium heat, stirring occasionally. Stir in sour cream, cook until just heated through. Spoon over hot noodles and sprinkle with onion.