1 lb Ground beef
1 sm Onion; chopped
1 ts Salt
1/4 ts Garlic powder
1 ts Worcestershire sauce
1/4 c Flour
1 1/4 c Hot water
2 ts Beef bouillon
2 tb Red wine
1 lg Shell-shaped macaroni; (6 ozs)
1 cn Sliced mushrooms; (2 oz. ) drained
1 c Sour cream

In skillet brown the chopped beef and onion. Drain; place in slow cooker. Stir in salt, garlic powder, Worcestershire sauce and flour. Add water, bouillon and wine; mix well. Cover and cook on low for 2 to 3 hours. In meantime, cook macaroni per package directions. Add cooked pasta, mushrooms and sour cream to slow cooker; stir to mix. Cover and cook on high for 10 to 15 minutes.