Cut meat across the grain into 1/2-inch strips, about 1-1/2 inches long.
Melt butter in large skillet.
Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.
In same skillet, cook meat until light brown. |
Reserving 1/3 cup of the broth, stir in remaining broth, the catsup, garlic and salt. Cover and simmer for 15 minutes.
Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Reduce heat. Stir in sour cream; heat. Serve over noodles.