1 pound lean ground beef

1/4 teaspoon salt

1/8 teaspoon black pepper

1 teaspoon vegetable oil

8 ounces sliced mushrooms

1 large onion chopped

3 cloves garlic minced

1/4 cup white wine

1 can (10 3/4 oz.) cream of mushroom soup undiluted

1/2 cup sour cream

1 Tablespoon Dijon mustard

4 cups cooked egg noodles

chopped fresh parsley optional Radish slices and fresh Italian parsley optional

Preheat oven to 350. Spray 13x9 inch baking dish with nonstick cooking spray.

Place beef in large skillet; sprinkle with salt and pepper. Brown beef over medium high heat until no longer pink, stirring to seperate beef. Drain fat from skillet; set aside beef.

Heat oil in same skillet over medium high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.

Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated.

Bake uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desiered. Garnish with radish and parsley sprigs, if desired.

Makes 6 servings.