1 1/2 lbs. beef for stew, beef tenderloin or boneless top loin, cut into 1/8" slices
2 tbsp. butter
1 1/2 c. beef bouillon
2 tbsp. catsup
1 sm. clove garlic, finely chopped OR 1/8 tsp. instant minced garlic
1 tsp. salt
8 oz. mushrooms, sliced
1 med. onion, chopped (about 1/2 c.)
3 tbsp. flour
1 c. dairy sour cream
3 or 4 c. hot cooked wide egg noodles
1 tbsp. butter
1 tsp. poppyseed

Cook and stir beef in 2 tablespoons butter in 10 inch skillet over low heat until brown. Reserve 1/3 cup of the bouillon. Stir remaining bouillon, the catsup, garlic and salt into skillet. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 to 1 1/2 hours.

Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes. Shake reserved bouillon and the flour in tightly covered container; stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat through.

Toss noodles with 1 tablespoon butter and the poppyseed. Serve beef mixture over hot noodles or mix with the noodles. 6 servings.