8 oz. carton sour cream
1 whole round steak (1 1/2 lb.)
1 lb. fresh mushrooms
1 lg. onion, chopped
1 (10 oz.) can Campbells beef broth
12 oz. pkg. thin twister egg noodles
2 lg. cloves garlic
1 cube + 2 tbsp. butter
1/2 c. flour

Remove all fat from steak and cut into bite size pieces, sprinkle with salt and pepper. Put 1/2 cup flour in plastic bag and dredge steak. Melt cube of butter in large skillet, add garlic and slowly brown steak. Saute onions and mushrooms in 2 tablespoons butter; add broth and onions and mushrooms to meat. Simmer approximately 2 hours or until meat is tender. Add sour cream, heat (do not boil). Cook noodles; rinse and drain. Combine and eat with pleasure.