1 lb. chuck steak
1 onion
2 cloves garlic
1 c. sliced mushrooms
1 can tomato soup
1 (16 oz.) container sour cream
Salt
1 tsp. sugar
1 lb. egg noodles

Cut chuck steak into bite-sized cubes. Saute onion, garlic and mushrooms until tender. Add beef cubes and cook until brown, about 20 minutes. Add can of tomato soup; simmer 30 minutes. Add salt and sugar. In a small bowl, put the sour cream. Fill the sour cream container with liquid from pan; add to the bowl and mix. Add the mixture in the pan; heat through, but don't boil. Serve over noodles. Serves 4.