1 tbsp. butter
1 1/2 lb. beef chuck top blade steak, cut in 1" strips
1 med. onion, sliced
1 tsp. salt
1/8 tsp. pepper
Water
2 (4 oz.) cans whole mushrooms
1 (8 oz.) pkg. egg noodles
1 tbsp. flour
1/2 c. sour cream
1 tbsp. parsley, optional

In skillet over medium-high heat, in hot butter, cook steak and onions until meat is brown on both sides, about 10 minutes. Add salt, pepper, 1/4 cup water and liquid from mushrooms. Heat to boiling. Reduce heat to low; cover and simmer 1 1/4 hours or until meat is tender. Add mushrooms. Heat through.

About 20 minutes before steak is done, cook noodles as directed and place on a platter. Remove steak and mushrooms to platter with noodles.

In cup stir flour and 1/4 cup water. Add to liquid in skillet. Cook over medium heat until thick. Stir in sour cream. Heat through (do not boil). Spoon sauce over steak and noodles. Sprinkle with parsley.