1 1/2 lbs. tenderloin, sirloin, or round steak
2 tbsp. butter
1/2 lb. mushrooms, washed, trimmed, and sliced
1 med. onion, minced (about 1/2 c.)
1 (10 1/2 oz.) can beef broth
1 sm. clove garlic, minced
1 tsp. salt
3 tbsp. flour
1 c. dairy sour cream
3 to 4 c. hot cooked egg noodles

Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long. Melt butter in large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet. In same skillet, cook meat until light brown, reserving 1/3 cup of the broth. Stir in remaining broth, garlic, and salt. Cover; simmer 15 minutes. Blend in reserved broth and flour; stir into meat mixture. Add mushrooms and onions. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat and serve over noodles. 4 servings

I got this in Home Ec in 11th grade, it was so good I kept it and still make it.