2 lbs. beef tenderloin, cut into thin strips
1/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 clove garlic
1 c. chopped onion
1 lb. fresh sliced mushrooms
2 tbsp. butter
2 tbsp. flour
1 can cream of mushroom soup
1 c. sour cream
Noodles
Parsley

Combine 1/4 cup flour, salt and pepper; coat meat. Melt 1/4 cup butter in frying pan; brown meat on both sides. Add garlic, onion and mushrooms; fry until golden. Move meat and vegetables to one side of pan. To other side of pan add 2 tablespoons butter and 2 tablespoons flour; blend. Add soup; mix well with meat and vegetables. Cook until thickened. Add sour cream and heat through (do not boil). Spoon over boiled noodles and sprinkle with parsley. Serves 6.