1cup sliced onions (can use white or yellow onions)
1/2cup dry sherry or dry white wine or chicken stock
16ounces chicken stock (use low sodium)
1cup sour cream
1pound dry egg noodles
Cook noodles according to package directions.
Add two tablespoons of butter to a large skillet. Brown ground beef in small batches over medium heat. You do not want to overcrowd the pan. Remove ground beef from the skillet. Place mushrooms and onions in the skillet. You may need to add another teaspoon of butter to saute the mushrooms and onions sprinkle the mushrooms and onions with about 1/2 teaspoon of salt. Saute the vegetables until the onions are translucent. Add two tablespoons of flour to the skillet. Stir flour until it makes a nice paste. Cook the flour paste for 1 minute.
Deglaze pan with dry sherry, scraping up the brown bits on the bottom of the pan. Add chicken stock to pan. Add sour cream to the pan and stir well. When the sauce is uniform add ground beef back to the pan. Stir the ground beef into the pan. Serve sauce over egg noodles.