2 lbs. beef tenderloin (or roast beef - raw)
1/4 c. butter
1 can sliced mushrooms, drained
2 cans (10 1/2 oz. each) beef broth (or 3 beef bouillon cubes, dissolved in not quite 3 c. of water)
1/3 c. instant minced onion
1/4 c. catsup
1 1/2 tsp. garlic powder
1/3 c. flour
2 c. sour cream

NOTE: While this is simmering, cook a package of noodles (8 ounce package) and toss with about 2 tablespoons butter.

Cut meat across the grain into thin slices, then into strips. Melt 1/4 cup butter in a large skillet. Cook and stir the mushrooms in butter about 5 minutes. Remove mushrooms and set aside.

In the same skillet, brown the meat. Reserve 2/3 cup of the beef broth. Stir the remaining beef broth, the onion, the catsup and the garlic powder into the beef. Cover and simmer approximately 15 minutes. Blend the reserved 2/3 cup of broth with the flour; stir this into the meat. Add the mushrooms, heat to boiling, stirring constantly. Boil and stir a minute. Stir in the sour cream and heat through. Serve over cooked noodles.