10 to 12 lb. beef (round steaks cut into thin strips)
2 lb. tiny noodles, cooked in meat broth
1 1/2 c. butter
1 1/2 c. flour
1 c. chopped onion
2 1/2 c. beef or chicken broth
1 lb. mushrooms, sliced
2 tbsp. salt
2 qt. sour cream
3 tbsp. caraway seeds
1/2 tsp. nutmeg

Saute meat in butter, shaking pan to brown evenly. Cook until just tender. Sprinkle with salt and pepper as meat browns. Add onions just before meat is done, and cook until transparent. Add flour and stir until well blended. Heat broth and combine the two mixtures. Cook over low heat for 20 minutes or until mixture blends. Fold in seasonings, mushrooms and sour cream. Let the mixture become hot, but do not boil. Serve over tiny noodles which have been cooked in broth. Garnish with parsley. Serves approximately 50.