2 lb. beef tenderloin or sirloin steak or ground beef
1/4 cup (1/2 stick) butter
1 (4 oz.) can sliced mushrooms, drained
2 (10 oz. ea.) cans condensed beef broth (bouillon), divided
1/3 cup minced onion
1/4 cup ketchup (Hunts)
1 1/2 tsp. garlic salt
1/3 cup all-purpose flour
2 cups dairy sour cream
8 to 10 oz. uncooked noodles
3 tbsp. butter

Cut the meat into strips or cubes. Melt 1/2 stick butter in a skillet. Cook and stir mushrooms in butter for 5 minutes. Remove mushrooms.

In the same skillet, brown meat. Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes, or until the meat is tender. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through.

Cook noodles as directed on package; drain. Toss with 3 tablespoons butter. Serve with stroganoff.

Makes 6 to 8 servings.