Meat & Poultry
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1 lb original sausage
1 can condensed cream of mushroom soup
1 cup beef broth
1 can (2.5 ounce) mushrooms drained
1 teaspoon Worcestershire sauce
1/2 cup sour cream
8 ounces noodles, prepared
in a large skillet over medium heat, crumble and cook sausage until browned. Stir in soup, broth, mushrooms and worcestershire sauce. Bring to a boil and remove from heat. Stir in sour cream. Serve over hot noodles
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