1 lb.ground round

1 small onion,chopped

1 4-ounce can mushroom stems and pieces, drained

1 10.75-ounce can cream of mushroom soup

1 15-ounce can beef broth

1 cup water

2 tsp.Worcestershire sauce

1/8 tsp.black pepper

3 cups medium egg noodles,uncooked

1/2 cup sour cream

Brown ground beef,chopped onion and mushrooms in a large,nonstick skillet,stirring often.Drain. Add soup,broth, water,Worcestershire sauce,pepper and noodles. Heat to a boil. Reduce heat to medium,cook 13-15 minutes or until done,stirring. Add sour cream. Heat through.