2-3 lb. chopped steak or stewed beef
1 large onion, chopped
4 (4 oz. ea.) cans sliced mushrooms, drained
8 oz. dairy sour cream
2 (10 oz. ea.) cans cream of mushroom soup
1/2 (2 lb.) block Velveeta cheese, cut into cubes
1/2 cup (1 stick) butter
1 (12 oz.) bag Dutch egg noodles (prepare to pkg. directions)

Melt butter in a skillet. Add stewed beef, onions and mushrooms and sauté till stewed beef is done.

Add sour cream, cream of mushroom soup and cubed cheese and heat till cheese is all melted.

Serve over Dutch egg noodles.

Submitted by: Rebecca Law