Melt butter in a large pot or skillet over medium heat.

Stir in flour to create a roux.

Add chopped onion and garlic and cook until softened.

Add ground beef and cook until browned, breaking it up with a spoon.

Drain off any excess grease.

Stir in salt, pepper, mushrooms, cream of chicken soup, paprika, and Kitchen Bouquet.

Add sliced water chestnuts.

Bring to a simmer and cook on low heat for 45 minutes, stirring occasionally.

Stir in lowfat sour cream.

Cook for an additional 15 minutes, stirring occasionally, until heated through.

Serve hot over cooked noodles.