1 (10 oz.) pkg. wide egg noodles
1 lb. sirloin or round steak, cut in strips
1 (4 oz.) can sliced mushrooms, drained
1/2 c. minced onions
1 can beef broth
3 tbsp. butter, melted
2 tbsp. flour
1 tbsp. tomato paste
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. cooking sherry (optional)
1/3 c. sour cream

Cook beef in oil until tender. In same pan, saute onions and mushrooms until soft. Blend flour and butter until smooth, add to beef mixture. Stir in tomato paste, salt, pepper and sugar. Cook until slightly thickened. Add sherry, if desired, and sour cream. Heat but DO NOT BOIL. Serve over egg noodles. Serves 6.