1/4 Lb Mushroom, Small	2 Tsp Flour
1 Small Celery Stalk	1/2 Tsp Paprika
1 Small Onion	3/4 Cup Milk
Butter Or Margarine	1/3 Pkg Medium Noodles, From An 8
1 Slice Bread	-oz Pkg
1/2 Lb Ground Beef	1/4 Cup Sour Cream
1 Tbsp Ketchup	1 Tbsp Minced Parsley, Or 1 Tsp
1 Whole Egg	-Dried Parsley
Salt

1. Cut mushrooms into thin slices; set aside. Dice celery. Finely chop green onion.

2. In 2 quart saucepan over medium heat, in 1 Tablespoon hot butter or margarine, cook celery and green onion until tender, stirring occasionally. Remove from heat and set aside.

3. Preheat oven to 350 F. Into medium-sized bowl, tear bread into small pieces. Add ground beef, ketchup, egg, celery mixture, and 1/2 tsp salt; mix well. Shape meat mixture into a loaf 4 1/2" by 2 1/2"; place in 8" by 8" baking pan. Bake meat loaf 35 minutes or until meat is no longer pink inside.

4. Meanwhile, in same 2-quart saucepan over medium heat, in 1 Tablespoon hot butter or margarine, cook mushrooms until tender, stirring occasionally. Stir in flour, paprika, and 1/4 tsp salt until blended. cook 1 minute. Gradually stir in milk; cook, stirring constantly, until mixture thickens and boils; boil 1 minute. Remove saucepan from heat.

5. Prepare noodles as label directs; drain.

6. To serve, stir sour cream into mushroom sauce; over medium-low heat, heat through (do not boil or mixture will curdle). Arrange noodles and meat loaf on platter; spoon mushroom sauce over noodles. Sprinkle with parsley.