1 lb. beef tenderloin
2 tbsp. butter
1/2 lb. mushrooms, sliced
1 med. onion, minced
1 can (10 1/2 oz.) condensed beef broth
2 tbsp. catsup
1 sm. clove, garlic, minced
1 tsp. salt
3 tbsp. flour
1 c. sour cream
1/4 c. sherry
4 c. hot cooked egg noodles

Cut meat into narrow strips. Melt butter in large skillet. Saute mushrooms and onions in the butter until onions are tender. Remove onion mixture from the skillet, to a medium bowl. In the same skillet saute meat until light brown. Remove meat from the skillet and add to onion mixture. Reserve 1/3 of the broth. In the skillet, stir in remaining broth, catsup, garlic and salt. Simmer 15 minutes. Blend reserved broth with 2 tablespoons flour. Stir into the broth mixture. Add meat and onion mixture to broth mixture. Bring to a boil, stirring constantly. Reduce heat. Add 1 tablespoon flour to sour cream. Add sour cream mixture to pan with the sherry. Bring back to a boil, stirring frequently. Serve over hot noodles.