1 large cut of beef, sliced into thin 1 to 1 1/2-inch strips
1 (12 oz.) Dutch egg noodles
1 (16 oz.) tub dairy sour cream, divided
2 (10 oz. ea.) cans cream of mushroom soup
fresh mushrooms, stemmed and chopped coarsely (we prefer to put a lot in, but you may not)
Worcestershire sauce, to taste

Start the water for your noodles and prepare as directed on package.

While the water boils for your noodles put the beef into a deep pan with the Worcestershire sauce to taste. When the meat is almost cooked toss in chopped mushrooms. Put on low heat if noodles aren't done.

Strain noodles and dump them into the pan (this why it needs to be deep) and empty both cans of soup into pan. Cook until all ingredients are hot, then add 12 oz of sour cream; set the rest of the sour cream aside. Stir till all are blended.

Serve with dollops of sour cream on top.

Serves about 4 really hungry people.

Note: You can actually dump the meat and mushrooms into the noodle pot if you want to; My family just prefers the drippings be in the mix.

Submitted by: Kat McCarty