1/2 stick butter
1 lb. beef tenderloin
1 med. onion
1 sm. container sour cream
1 can beef broth
1 sm. lemon
2 shots sherry
1 pkg. egg noodles

Melt butter in large saute pan at medium heat. Chop beef and onions into small cubes and add to pan. Saute until brown. Remove beef and onions from pan. Add beef broth and sour cream to same pan and stir well. Add lemon juice and sherry continue to stir. Add beef and onions once again and stir. Cover saute pan and simmer on low for 40 minutes. Cook noodles. Serve stroganoff over noodles. Serves 6.