1 C. chopped onion

3 1/2 C. water

3 beef bouillon cubes

2 jars low-fat mushroom gravy -- (12 oz.)

1/4 t. thyme leaves

12 oz. noodles

1 bag frozen mixed vegetables (16 oz.)

(broccoli, cauliflower, carrots) 1/2 C. nonfat sour cream

Cook beef and onions in large skillet till meat is no longer pink.

Add water, bouillon cubes, gravy and thyme. Bring to a boil, stirring =

often. Stir in noodles and frozen vegetables. Bring to a boil, reduce =

heat, cover and simmer 8 -10 mins, stirring twice, until noodles are =

tender. Remove from heat and stir in sour cream.