- 20 pounds ground beef
- 5 large onions, chopped
- 7 (26.5 ounce) cans condensed cream of mushroom soup, undiluted
- 3 quarts milk
- 1/2 cup Worcestershire sauce
- 3 tablespoons garlic powder
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 teaspoon paprika
- 5 pints sour cream
- Hot cooked noodles
- In several large stockpots, cook beef and onions until beef is browned; drain. Combine soup, milk, Worcestershire sauce, garlic powder, salt, pepper and paprika; add to beef mixture. Bring to a boil; reduce heat. Just before serving, stir in sour cream; heat through but do not boil. Serve over noodles.