2 packages (8 oz each) sliced button mushrooms
1 can (12 oz) evaporated milk
1 lb uncooked medium egg noodles
1 container (12 oz) chive and onion sour cream
In nonstick 5-quart Dutch oven, cook beef over high heat, stirring frequently, until brown. Do not drain. Add mushrooms and salt to taste. Cook about 5 minutes or until browned. Add evaporated milk, 4 1/2 cups hot water and the noodles. Noodles will not be completely covered at first. Heat to boiling over high heat. Reduce heat; simmer uncovered 7 to 8 minutes, stirring frequently, just until noodles are tender. Remove from heat; do not drain; stir in sour cream.