1 lb. beef tenderloin or sirloin
2 tbsp. butter
1/2 lb. sliced mushrooms
1 minced med. onion
2 tbsp. ketchup
1 sm. clove garlic, minced
1 can (10 1/2 oz.) beef broth or beef bouillon
1 tsp. salt
3 tbsp. flour
1 c. dairy sour cream
3-4 c. hot cooked egg noodles

Cut meat across grain. Melt butter in large skillet. Add mushrooms and onion in skillet. Stir until tender. Remove onions and mushrooms from skillet. Add meat to same skillet until light brown in color. Reserve 1/3 cup of broth, add ketchup, garlic and salt to the skillet. Cover skillet. Simmer mixture for 15 minutes.

While simmering, blend remaining beef broth and flour to make a gravy. Stir gravy into beef. Pour very slowly and stir rapidly. Add mushrooms and onions. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Reduce heat to low. Stir in sour cream. Reheat just below simmer. Serve over hot noodles.