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8 ounces shell or elbow macaroni
5 slices bacon, cut into one-inch pieces
2 medium onions, chopped
2 cloves garlic, chopped fine
2 pounds ground beef
1 box (5 or 6 ozs) fresh mushrooms, washed and sliced
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup (4 tbs) flour
2 cans (10 1/2 ozs) cream of mushroom soup
1 cup dairy sour cream
Chopped parsley
Cook macaroni according to directions on package. Pan-fry bacon, onions, and garlic in a large skillet about 2 minutes. Add ground beef; cook and stir until all pink color of meat disappears. Add mushrooms and cook 2 minutes more. Sprinkle salt, pepper, and flour over meat. Stir to blend.

Add soup; stir until combined. Heat (unless casserole is to be refrigerated.)

Place drained macaroni in 3-quart casserole. Add meat mixture. Bake in a moderate oven (350F) 30 minutes, or until bubbly. Spoon sour cream over top (in spokes or circles, if desired). Sprinkle chopped parsley over sour cream. Heat 5 minutes more. Serve hot. Yield: 8 to 10 servings.