3 lb. boneless beef chuck, cut in 1" cubes
1/4 c. flour
1/4 c. oil
3 c. sliced onions
1 tbsp. garlic powder
1 tbsp. paprika
1 tsp. salt
1 (10 1/2 oz.) can condensed beef broth
1 (16 oz.) pkg. uncooked extra wide noodles
2 tbsp. butter
1 tbsp. poppy seed
1 c. dairy sour cream
1 (8 oz.) can mushrooms

In a medium bowl, toss meat cubes with flour to coat. In Dutch oven or 5 quart saucepan, brown meat in hot oil. Add onions, paprika, salt, pepper, garlic powder, beef broth and drained mushrooms; mix well. Cover. Simmer 1 1/2 hours or until meat is tender. Shortly before serving, cook noodles to desired doneness as directed on the package; drain. Toss with butter and poppy seed.

Add sour cream to meat mixture. Cook over low heat until thoroughly heated, stirring constantly. Serve goulash over hot cooked noodles or rice.