2 lb. beef tenderloin or sirloins steak
1/4 c. butter
1 (6 oz.) can sliced mushrooms, drained
2 (10 1/2 oz.) cans condensed beef broth bouillon
1/3 c. instant minced onion
1/4 c. catsup
1 1/2 tsp. garlic salt
1/3 c. flour
2 c. dairy sour cream
8 to 10 oz. uncooked medium noodles
3 tbsp. butter

Cut meat across the grain into 3/4-inch slices, then into strips 3 x 1/4-inch. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms. In same skillet, brown meat. Reserving 2/3 cup of the broth; stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through. Cook noodles as directed on package; drain. Toss with 3 tablespoons butter. Serve with stroganoff.

Makes 6 to 8 servings.