4 oz. (2 c.) broad egg noodles
1/2 lb. stew meat in strips
1/4 c. chopped onions
1/2 c. garlic, minced
1 tbsp. butter
1 can cream of mushroom soup
1/2 c. sour cream
1/4 c. water

Saute beef, onions, garlic in butter until beef is well browned. Stir in soup and water. Cook over low heat, 45 minutes until beef is tender. Stir FREQUENTLY. Add sour cream and heat. DO NOT let cream separate. Meanwhile cook noodles as per package. Drain noodles. Serve beef over hot noodles.