Round steak (size depends upon how much meat you want in your dish, I usually use about 1 1/2 lb. size)
1 sm. chopped onion
1 lg. can mushrooms, diced
Salt & pepper to taste
2 cans beef broth (may need to add a little water)
1 sm. container sour cream
2 pkgs. Reames egg noodles

Cut round steak against grain in thin strips. Cut into bite size pieces. Salt and pepper, then roll in flour. Heat 10 to 12 inch skillet with a little oil. Brown meat with onions. Drain as much grease off as possible. Add beef broth and mushrooms. Bring to a boil. Reduce to simmer. Simmer 1/2 hour.

Cook noodles as directed on the package. Drain. After meat has simmered for 1/2 hour, add sour cream. Mix thoroughly. Simmer for another 8 to 10 minutes. Mix meat mixture and noodles. Heat about 10 to 15 minutes or until noodles are thoroughly coated with sour cream sauce. Makes 6 to 8 servings.