1 lb. ground beef 1/4 c. chopped onion 3/4 c. water 1 envelope taco seasoning 1/2 t. salt 1 can ( 4oz.) mushrooms, drained 3 c. fine egg noodles 3 c. tomato juice 1 c. sour cream 1 T. minced fresh parsley or 1 T. dried parsley flakes
In a skillet over med. heat cook ground beef and onion , drain. Stir in water taco seasoning and salt. Reduce heat simmer 3 minutes.Add mushrooms. Sprinkle noodles over top. Pour tomato juice over noodles, stir gently. Cover and cook for 20 to 25 minutes or until noodles are tender. Pemove from heat stir parsley into sour cream spread over top. Cover and let stand for 5 minutes.
This is also good to sprinkle with 1/2 c. mexican blend cheese before you top with sour cream.