1 (5-ounce) package egg noodles, cooked and drained
1/2 cup chopped fresh mushrooms
1 teaspoon salt
1/2 teaspoon white pepper
1 (8-ounce) carton commercial sour cream
How to Make It
Sauté veal and onion in oil in a large skillet until veal is no longer pink. Add water; cover and simmer 1 hour. Stir in noodles, mushrooms, salt, pepper, and sour cream. Spoon into a lightly greased 2-quart casserole. Bake at 300° for 45 minutes.