2 lb. beef tenderloin or sirloin steak, cut into 3/4" cubes
1 can mushrooms, sliced or whole, 6 oz. (or fresh mushrooms sliced & cooked)
3/4 c. onion, finely chopped
1 can beef broth (College Inn brand, 13 oz.)
3 tsp. catsup
1/8 tsp. garlic powder
1 tsp. salt
1 tbsp. Worcestershire sauce
1/4 c. Taylor's cream sherry wine
1/2 c. water
1/4 c. Crisco oil
2/3 c. sour cream
1 box Mueller's wide egg noodles (12 oz.)
1/4 c. flour
1 tbsp. parsley, chopped

Coat cubes of meat with flour and brown evenly on all sides in oil in large skillet. In large pot heat beef broth, water, salt, catsup, garlic powder and Worcestershire sauce. Place browned meat cubes in pot with broth mixture and simmer. Add mushrooms, onion, parsley and wine to skillet and cook until onions are tender, add this to the pot.

To the skillet add a few tablespoons of water and butter and loosen brown bits with spatula and add to pot. Cover pot and simmer until meat is tender. Thicken liquid with flour and water mixture. Add sour cream to pot and mix well, reducing heat to keep warm. Serve stroganoff over cooked and buttered egg noodles.