1 lb. beef tenderloin
2 tbsp. butter
1 lb. mushrooms, washed, trimmed and sliced
1 med. onion, minced (about 1/2 c.)
1 can (10 1/2 oz.) condensed beef broth (bouillon)
2 tbsp. catsup
1 sm. clove garlic, minced
1 tsp. salt
3 tbsp. flour
1 c. sour cream
4 c. hot 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, the catsup, garlic, and salt. Cover; simmer 15 minutes.

Blend 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. Serve over noodles.