2 lb. beef tenderloin
1/4 c. butter
1 can (6 oz.) sliced mushrooms, drained
2 cans (10 1/2 oz. ea.) condensed beef broth bouillon (2 cubes and 2 c. water)
1/3 instant minced onion
1/4 c. ketchup
1/3 c. flour
1 c. sour cream
8 to 10 oz. uncooked med. noodles
3 tbsp. butter
1 1/2 tsp. garlic salt

Cut meat into 3/4 inch slices. Then into 3x1/4" strips. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter 5 minutes; remove mushrooms. In same skillet, brown meat. Reserving 2/3 cup of broth, stir in remaining broth, onion, ketchup, and garlic. Cover to simmer 15 minutes. Blend reserved broth and flour; stir in meat. Add mushrooms. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream, heat thoroughly. Cook noodles as directed, drain. Toss with 3 tablespoons butter. Serve with stroganoff.