1 lb. beef tenderloin or sirloin steak, cubed
2 tbsp. flour
1 (8 oz.) carton sour cream
2 tsp. instant beef bouillon
2 tbsp. butter
1 1/2 c. sliced mushrooms
1/2 c. chopped onion
1 clove minced garlic
2 c. hot cooked noodles

Combine flour and sour cream. Stir in bouillon, 1/2 cup water and 1/4 teaspoon pepper. Set aside. In a large skillet cook and the meat in butter until cooked. Remove meat. Add onions, garlic and mushrooms. Cook until tender. Return meat to skillet. Add sour cream mixture. Cook and stir over medium heat until bubbly. Cook and stir for 1 minute more. Serve over noodles.