1 1/2 to 2 lbs. chuck London broil
9 oz. fresh mushrooms, sliced
1 lg. sweet onion, sliced
1 tbsp. horseradish
1 to 1 1/2 tbsp. Worcestershire sauce
4 cubes Wyler's beef bouillon or 1 can Campbell's double strength bouillon
3/4 tbsp. salt
3 dashes of black pepper
1/2 c. sour cream
2 tbsp. cornstarch
1 (16 oz.) egg noodles

Slice meat into thin 2-inch strips. Dissolve bouillon cubes in 1 cup boiled water.

Preheat large frying pan, add 1 1/2 tablespoons olive oil and 2 tablespoons butter. Pan fry meat on high heat until golden brown. Once meat is browned, add bouillon, mushrooms, onion, horseradish, salt, pepper, and Worcestershire.

Add additional water to just barely cover ingredients. Simmer on low heat for 1 hour. Mix 2 tablespoons cornstarch to 2 tablespoons water in a cup. Add to meat mixture. Cook several minutes until mixture thickens. Remove from heat. Add 1/2 cup sour cream. Serve over buttered egg noodles.