Mexican Stroganoff

8 oz lean ground beef
1/2 cup chunky salsa
1 cup sliced mushroom, undrained (i just used one small can)
1/4 tsp dried minced garlic
1 tsp dried parsley flakes
1/2 cup no-fat sour cream
2 cups hot cooked noodles

In a large skillet sprayed with PAM brown meat. Stir in salsa, undrained mushrooms, garlic and parsley flakes. Add sour cream. Mix well to combine. Lower heat and simmer for 6 to 8 minutes, or until mixture is heated through, stirring often. Serve with noodles.

1 3/4 c noodles usually cooks to about 2 cups.

This is another Joanna Lund recipe and I like this one a lot. I just make what I want for noodles and don't follow there instructions. I think it could be easily doubled.