1 lb. pre-packaged stew meat (any cut)
1 (10 oz.) can cream of mushroom soup
3 tbsp. dairy sour cream
1/2 cup milk
2 beef bouillon cubes
1 (12 oz.) bag egg noodles (I like Dutch)
salt, pepper, garlic powder

Place beef in covered baking dish with bouillon, lightly season with salt, pepper and garlic. Bake at 350°F until tender (falls apart).

Remove from oven, stir in soup, milk and sour cream, return to oven while preparing noodles according to package instructions. Serve over noodles.

Submitted by: Andrea Champion