Actually stroganoff was the very first recipe I learned and cooked back in the 8th grade and cooked it for my parents and me. As the yrs have past there have been some tweeking, but basically the same.
1 lb ground beef
2 Tbsp of butter
1/2 med chopped onion
2 cloves garlic smashed and chopped
1 sm can of sliced mushrooms
1 5oz can of evaporated milk
3-4 good shakes of worchestershire
1 tsp of better than bouillon
1 cup sour cream
2 Tbsp of flour
1 oz of Sherry
1/2 tsp of thyme leaves or tarragon
Saute onions and garlic in 2 Tbsp of butter until soft...if fresh mushrooms are used they can be done with the onions and garlic. Brown beef and drain add mushroom liquid drained from can, or 1/2 cup of water add bouillon, evaporated milk, worchestershire, sherry, thyme or tarragon, mushrooms, onions, garlic, flour, and sour cream....turn heat to simmer and stir occassionly while noodles are cooking. If the sauce gets too thick, add water from noodles to loosen it up a little. When noodles are done drain and mix with noodles or top portion of noodles with sauce. It is really delicious!!....Joyce doesn't like the sherry in it so it is eliminated and a bit more water is added to keep sauce from being paste. The sauce recipe will work for around the whole bag of noodles, but if more sauce is desired just fix less noodles....
I use cream of chicken
I can't eat russet potatoes, which is the usual potatoes used in things like cream of potato soup AND, as if that wasn't enough, my daughter and I can't eat gluten so I'm fairly limited on what cream of soups we can eat and that are available. I'm a special case 
