1 pkg. (8 oz.) Pennsylvania Dutch brand stroganoff egg noodles
2 tbsp. butter
2 lbs. sirloin steak, cut into thin strips
1 can (4 oz.) sliced mushrooms, drained (reserve liquid)
3 tbsp. flour
1 env. Lipton onion soup mix
2 1/4 c. water
1/2 c. dairy sour cream

Cook noodles according to package directions, drain. In large skillet, melt butter and brown meat and mushrooms; remove from skillet. Into drippings in the skillet, stir flour and onion soup mix; gradually add water and reserved liquid. Return meat and mushrooms to pan; simmer covered, 10 minutes. Blend in sour cream and heat through. Serve over noodles. Makes about 6 servings.