- 1 pound ground beef
- 1/4 cup chopped onion
- 3/4 cup water
- 1 (1.25 ounce) package taco seasoning
- 1/2 teaspoon salt
- 1 (4 ounce) can mushroom stems and pieces, drained
- 3 cups uncooked fine egg noodles
- 2 1/2 cups tomato juice
- 1 cup sour cream
- 1 tablespoon minced fresh parsley
- In a large skillet over medium heat, cook the beef and onion until meat is no longer pink; drain. Stir in the water, taco seasoning and salt. Reduce heat; simmer for 2-3 minutes. Add the mushrooms. Sprinkle noodles over the top. Pour tomato juice over the noodles and stir gently. Cover and simmer for 20-25 minutes or until noodles are tender.
- Remove from the heat. Combine the sour cream and parsley; spread over the top. Cover and let stand for 5 minutes.