1 1/2 lbs. stew meat, cut into 1/8 inch slices
2 tbsp. butter
1 1/2 c. beef bouillon
2 tbsp. ketchup
1/8 tsp. minced garlic
1 tsp. salt
8 oz. mushrooms, sliced (optional)
1 med. onion, chopped finely = 1/2 c.
3 tbsp. flour
1 c. sour cream
3 or 4 c. hot noodles
1 tbsp. butter
1 tsp. poppy seed (optional)

Cook and stir beef in 2 tablespoons butter in 10-inch skillet over low heat until brown. Reserve 1/3 cup bouillon. Stir remaining bouillon, ketchup, garlic, and salt into skillet. Heat until boiling; reduce heat, cover and simmer until beef is tender, 1 to 1 1/2 hours.

Stir in mushrooms and onion; cover and simmer until onion is tender, about 5 minutes. Shake reserve bouillon and flour in tightly covered container. Stir gradually into beef mixture. Heat until boiling, stirring constantly. Boil and stir 1 minute. Reduce heat; stir in sour cream. Heat thoroughly.

Toss noodles with 1 tablespoon butter and poppy seed. Serve beef mixture on hot noodles.