2 lbs. boneless round or chuck steak, cut 1/2 inch thick
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
3 tbsp. vegetable oil
1 env. onion soup mix
1 1/2 c. water
1 (8 oz.) pkg. med. egg noodles
2 tbsp. butter
1/2 lb. mushrooms, quartered
1 c. sour cream

Cut meat into 6 serving-size pieces. Mix flour, salt, and pepper. Rub or pound flour mixture into meat. Heat oil in large skillet or Dutch oven over medium heat. Brown meat well. Add soup mix and water. Bring to boiling. Cover. Simmer over low heat 1 hour or until meat is fork tender. Cook noodles according to package direction. Drain. Toss with butter. Spoon onto serving platter. Arrange meat over noodles. Keep warm. Add mushrooms to sauce left in pan. Cook until tender, stirring occasionally. Stir in sour cream. Spoon mushrooms from sauce with slotted spoon to platter. Pour sauce into sauce boat. Sprinkle mushrooms with parsley if desired.