1 1/2 pounds lean ground beef
1 medium onion, roughly chopped
1 can cream of mushroom soup
8 ounces sour cream
8 to 10 ounces pasta (egg noodles work best and make athicker sauce)
Shot of Worcestershire sauce
Brown ground beef and chopped onion over medium heat. Season with salt and pepper. Add the soup, sour cream and Worcestershire. Stir in 3 soup cans of water. Add pasta and mix to cover with liquid. Cook on low heat, stirring occasionally, for about 15 minutes, until pasta is tender.
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