2 tbsp. butter
1 lb. boneless chuck, cut into thin strips
1 c. mushrooms, sliced
1 med. onion, chopped
1 c. beef broth
2 tbsp. tomato paste
1/8 tsp. garlic powder
Salt & pepper to taste
2 tbsp. flour
1 c. sour cream
1 (8 oz.) pkg. stroganoff noodles

In medium skillet, melt butter and brown beef. Add mushrooms and onion; cook until tender. Add broth, tomato paste, garlic powder, salt and pepper. Simmer covered, stirring occasionally for 30 minutes or until beef is tender. Stir in flour blended with sour cream. Bring to the boiling point, then simmer, stirring constantly, until sauce is thickened (about 5 minutes). Meanwhile, cook noodles according to package directions.