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1 lb beef tenderloin or sirloin steak, about 1/2 inch thick
2tbsp butter or margarine
1/2lb mushrooms, washed, trimmed and sliced
1/2cup medium sized onion, minced
1can condensed beef broth (boullion), 10-1/2 oz
2tbsp catsup
1 garlic clove, small, minced
1tsp salt
3tbsp flour
1cup dairy sour cream
4cups hot cooked noodles
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.