Ingredients:

1 lb extra lean ground beef
1/2 cup onion, chopped
1 1/2 cups water
2 each beef bouillon cubes
1 Tbsp Worcestershire sauce
2 cans (4 oz.) sliced mushrooms, drained
16 oz light sour cream
3 Tbsps all purpose flour
12 oz Ronzoni® Healthy Harvest® Whole Grain Wide Noodles
  salt and ground black pepper, to taste
  chopped parsley (optional)

Cooking Directions:

1.  In a large skillet over medium-high heat, cook meat and onion until meat is brown and onion is tender, about 5 minutes.

2.  Add water, bouillon cubes and Worcestershire; heat to boiling, stirring to dissolve bouillon.

3.  Stir in mushrooms; reduce heat.  Stir together sour cream and flour; add to beef mixture.  Cook stirring occasionally, until sauce thickens; do not boil.

4.  Meanwhile, prepare pasta according to package directions. 

5.  Toss hot pasta, sauce, salt and pepper; sprinkle with parsley, if desired.