1 1/2-2 lbs. lean stew meat, cut into cubes
3 tbsp. butter
2 c. beef bouillon broth
1 tbsp. Worcestershire sauce
1 pkg. Lipton onion soup mix
1 can sliced mushrooms
1 c. sour cream
1/4 c. flour
1 bag hot cooked egg noodles

Saute beef cubes in butter until meat is browned. Add bouillon broth, Worcestershire sauce, and onion soup mix. Let simmer covered for 1 hour, stirring occasionally, add mushrooms with a little liquid. Combine sour cream and flour in bowl and blend into meat mixture. Cook 5 minutes or until sauce is thickened. Serve meat over noodles.

Winter Park Lodge 64, F.O.P.