1 lb. wide egg noodles
2 lbs. sirloin tip, cut in thin strips (easier to cut meat if slightly frozen)
2 tbsp. butter
1 (4 oz.) can mushrooms, drained - reserve liquid
3 tbsp. flour
1 env. onion-mushroom soup mix
2 1/4 c. water
8 oz. carton sour cream

Cook noodles according to package directions (drain and keep warm). meanwhile, melt butter in skillet and brown meat and mushrooms. When browned, remove meat and mushrooms. Carefully stir flour and onion - mushroom soup into skillet drippings. Slowly add reserved mushroom liquid and water. When thickened, return meat and mushrooms and simmer covered for 10 minutes. Add sour cream and heat through. Arrange noodles on platter and place stroganoff evenly on top.