1 lb. beef tenderloin
2 tbsp. butter
1/2 c. sliced mushrooms
1/2 c. chopped onions
1 (10 1/2 oz.) can beef bouillon broth
8 oz. sour cream
4 tbsp. flour
Salt and pepper to taste

Trim tenderloin and slice 1/4 inch thick, 1/4 inch side. Brown meat, roll in flour with butter. Push meat to one side; add sliced mushrooms and onions until tender, but not brown. Add beef broth and simmer about 45 minutes. Add sour cream, simmer 15 minutes. Add salt and pepper. Serve over hot noodles.