1-2 lbs. venison roast (preferably tenderloin), cubed
1 tbsp. butter
1 med. onion, chopped
1 cube beef bouillon, dissolved in 1/2 c. hot water
3/4 lb. sliced mushrooms
Salt and pepper to taste
1/2 tsp. garlic powder
1 c. sour cream

Saute onion in butter until soft. Add cubed venison and saute about 5 minutes. Add bouillon and water, mushrooms and seasonings. Simmer, covered, until venison is tender. Stir in sour cream. Serve over noodles.