2 lb. beef (Tenderloin or Sirloin)
1/4 c. butter
1 (12 oz.) can mushrooms
2 (10 1/2 oz.) cans beef broth
1/2 c. onion, minced
1/4 c. catsup
1 1/2 tsp. garlic salt
1/3 c. flour
2 c. sour cream
8 or 10 oz. noodles

BEEF PREPARATION: Slice beef across grain. Then cut into thin strips.

BROWNING MUSHROOMS: Melt 1/4 cup butter into frying pan. Cook mushrooms for about 5 minutes. Remove mushrooms from pan. Reserve broth. Place 2/3 cup of beef broth aside for final broth.

BROWNING BEEF: Brown beef in same pan you removed mushrooms from. Add broth (except 2/3 cup of reserved broth) to pan. Also add 1/2 cup onion (minced), 1/4 cup catsup and 1 1/2 teaspoons garlic salt. Cover and simmer for 15 minutes.

NOODLES: Cook 8 or 10 ounces of noodles following directions on box.

SAUCE: Blend reserved 2/3 cup of beef broth and 1/3 cup flour. Stir into meat.

FINAL PRODUCTION: Add mushrooms, heat to a boil (stirring constantly). After one minute of boiling add sour cream lower heat and stir until heated through. Serve over noodles. Serves 8.