In skillet melt butter; add onion and garlic, cooking until onion is transparent. Add meat and brown slowly. Stir in flour, mushrooms with reserved liquid, salt, and pepper. Cook 5 minutes. Add soup; simmer an additional 10 minutes. Stir in sour cream and heat to desired serving temperature. (Do not boil.) Serve over noodles garnished with parsley.
Yield: 6-8 servings