In 2 T of butter, simmer the onions till browned on edges, but not all caramelized. Set aside

In 1 T of butter, sautee the mushroom and garlic till fragrant and soft. DO not brown. Set aside.

Brown the ground beef. Set aside.

In a good-sized pot, heat 2 T of butter.

Add flour, stir into a bubbly paste.

Slowly pour the beef broth in, stirring the entire time.

Once heated till thickened, add the beef, onions, garlic and mushrooms.

Add 1 can of ready-to-eat Cream of Chicken soup and heat thoroughly. Stir often.

Just before serving, add sour cream and heat through.

10) Server over pasta or rice