1/2 pound bacon, diced
1 pound lean ground beef
1 cup chopped onion
Salt and pepper
1 can (10 3/4 ounces) cream of chicken soup
1 can (10 3/4 ounces) cream of mushroom soup
1 can (4 ounces) button mushrooms, drained
1 cup dairy sour cream
2 cups (8 ounces) egg noodles
1/4 cup butter, melted
2 tablespoons poppy seeds
Cook bacon over medium heat until crisp and drain on paper toweling. Pour off bacon drippings, leaving 1 tablespoon in pan. Brown ground beef and onions in bacon drippings. Add salt and pepper to taste. Stir in soups and mushrooms. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir sour cream into meat mixture and heat thoroughly, do not boil.
Cook noodles in boiling, salted water until tender. Drain. Add butter and poppy seeds to noodles, toss lightly.
Place noodles around outer edge of a large heated platter. Pour meat mixture into center. Garnish with bacon.