1 1/2 lbs. beef tenderloin
1 lb. fresh mushrooms
1/4 c. reg. all-purpose flour
1/4 tsp. pepper
1 1/2 tsp. salt
3 tbsp. butter
3/4 c. minced onions
1 (10 1/2 oz.) can condensed cream of mushroom soup, undiluted
1/2 c. water
1 (12 oz.) pkg. narrow noodles
1/2 c. commercial sour cream
1/4 c. snipped chives

Early on day:

1. Trim any excess fat from tenderloin; cut meat, against grain, into strips about 1 - 2 x 1/4 inch; cover tightly, refrigerate.

2. Wash and trim mushrooms; then slice; wrap tightly in foil or saran; refrigerate.

About 40 minutes before serving:

1. In medium bowl combine flour, pepper and salt. Add meat; toss lightly until strips are evenly coated with flour mixture.

2. In very large skillet melt 1 1/2 tablespoons butter; in it saute half of meat strips until well browned. Remove meat from skillet. Add garlic, onions, remaining butter and meat. Saute until meat is brown.

3. Add first half of meat, soup, water and mushrooms to skillet. Bring to boil, stirring constantly. With spatula scrape brown bits from bottom of skillet to mix with gravy. Simmer uncovered, stirring occasionally 20 minutes or until meat is completely cooked and tender. Turn off heat.

4. Meanwhile, in boiling salted water, cook noodles as package label directs; drain; keep warm. Just before serving: Stir sour cream into meat mixture; garnish with chives. Serve with noodles. Makes 8 servings.