10 3/4ounces(1 can) condensed cream of chicken soup
1cup sour cream
parsley, for garnish
In a large skillet over medium heat, saute mushrooms in 2 tablespoons butter until caramelized, about 10 minutes. Transfer mushrooms to a bowl and set aside.
In the same skillet, add 2 more tablespoons butter and saute onion until translucent, about 5 minutes. Stir in garlic. Add ground beef and saute until no longer pink, about 10 minutes, breaking meat apart as it cooks. Spoon off excess grease if necessary, leaving 2-3 tablespoons in the pan.
Sprinkle flour, salt, and pepper over the meat/onion mixture. Stir to combine and cook for 5 minutes. Add in condensed soup and mushrooms, stirring to combine. Simmer for 10 minutes. Stir in sour cream and warm through.
For noodles, cook according to package directions. Drain and toss with butter and poppy seeds.
Serve meat mixture over noodles and garnish with parsley.