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In a large skillet, season the ground beef with salt and pepper and then brown over medium high heat until cooked through; this should take about 10 minutes.
Remove beef with a slotted spoon, leaving grease in the skillet. Add the garlic and let brown for a minute or two.
Add the mushrooms and cook for 10 minutes stirring occasionally.
While they are cooking, blend together the sour cream, water, and Keto Chow. (An immersion blender makes this easy.)
Once mushrooms are tender and have reduced by about half, add in the sour cream mixture and the browned ground beef. Stir until combined and heat until boiling.
Serve with your favorite low carb noodles.