Venison Stroganoff

Ingredients

• 21.5 ounce cream of mushroom soup canned
• 16 ounce extra wide egg noodles uncooked
• 4 servings garlic powder to taste
• 1  onion chopped
• 4 servings salt and pepper to taste
• 8 ounce cup heavy whipping cream sour
• 1 pound venison cut into cubes

Equipment

• frying pan
• pot

Directions

1. Season venison with salt, pepper and garlic powder to taste.
2. Saute onion in a large skillet; when soft, add venison and brown.
3. Drain when venison is no longer pink and add soup. Reduce heat to low and simmer.
4. Meanwhile, bring a large pot of lightly salted water to a boil.
5. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
6. When noodles are almost done cooking, stir sour cream into meat mixture.
7. Pour meat mixture over hot cooked noodles and serve.