16 oz. package egg noodles
1 pound lean ground beef or turkey
1/2 onion, chopped
2 cloves garlic, minced
1 (0.75 ounce) packet dry brown gravy mix
3-4 ounces cream cheese
1/2 cup milk
8 ounces sour cream
2 (10.75-oz) cans condensed cream of mushroom soup
1. Bring large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium heat, brown the ground beef or turkey until no pink shows; drain. Add onion and garlic to the skillet and saute with the hamburger to soften the onions.
3. Mix brown gravy and cream cheese with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to hamburger mixture and stir to blend and heat through.
4. Serve hamburger mixture over cooked noodles.
Notes: I like to double the recipe and freeze half the hamburger mixture for later.