Instructions: In a large skillet, saute onion in butter until golden. Add beef, break apart and cook, stirring until it loses its pinkness. Stir in garlic, salt, pepper, chicken soup and tomato paste. Add mushrooms and sherry; mix well to blend. Cover and simmer gently 15 minutes. Stir in sour cream or yogurt. Heat, but do not boil. Serve sauce over the noodles.

Top with dill pickles.

Makes about 6 servings.

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