  strokin'off 1 pound ground beef 1 can cream of mushroom or golden mushroom soup 1 small container of sour cream 1 large bag extra-wide egg noodles butter minced garlic thyme paprika while the water for the noodles comes to a boil, do this: heat a big deep skillet over high. toss in the garlic and sautee for a few seconds. add the beef and brown until crumbled and, well, brown. dump in the soup and a little bit of water, and mix it all up. let it simmer while you cook the noodles. add some thyme and paprika. stir in a few big dollops of sour cream. when the noodles are done, drain them and toss with a bit of butter. serve goop over noodles. wash your hands when you're done. 
