Beef Stroganoff

1lb ground beef (or leftover roast beef- shredded)
1 onion, diced
2 cans cream of mushroom soup
1/2  cup sour cream
1 can full of milk (empty soup can)
1/2 tsp ground sage
1/2 tsp oregano
1 tsp onion salt
pepper to taste
1 bag wide egg noodles (or rice)

1. follow cooking directions on noodle package (they can be cooking while you make the sauce)
2. in a large skillet (or sauce pan) brown the beef and onion together- be sre to salt and pepper as it cooks so it can have some flavor.
3. After you drain the fat from the beef add the soup, sour cream, milk and spices. If it seems too thick, add a little more milk- but remember you don't want it too thin- or it won't stay on the noodles.
4. stir and taste as you go- add more spices until it tastes good to you.
5. Let it simmer for a few minutes, stirring occasionally, to alow the flavors to blend and then serve over noodles or rice.