1 lb. round steak
butter
16 oz. sour cream
1 1/2 c. beef bouillon
1 can sliced mushrooms
Flour
Salt to taste
Pepper to taste
Parsley to taste
Garlic to taste
1 pkg. egg noodles

Cut steak into 1 inch cubes. Coat with flour and brown in skillet with butter. Add mushrooms, seasonings, and broth. Let simmer about 1 hour. Add sour cream and thicken if desired. Pour over cooked and drained egg noodles.