Venison Stroganoff - cooking recipe

Ingredients

1 1/2 lb. ground venison
1/2 c. onion
1 can cream of mushroom soup
1 carton sour cream
salt and pepper to taste
1 pkg. large egg noodles
1 bell pepper
1/2 c. milk
1 can sliced mushrooms
2/3 stick margarine

Preparation

Melt margarine in a large skillet.
Brown venison and drain. Cook egg noodles according to package directions.
Drain and set aside.
Saute onions and peppers in skillet.
Add browned venison, soup, milk and mushrooms and mix well.
Heat through.
Remove from heat.
Season to taste and stir in sour cream.
Mix well. Serve over noodles.