2 lbs. beef tenderloin or sirloin steak
1/4 c. butter
1 (6 oz.) can sliced mushrooms, drained
2 (10 1/2 oz.) cans condensed beef broth (bouillon)
1/3 c. instant minced onion
1/4 c. ketchup
1 1/2 tsp. garlic salt
1/3 c. flour
2 c. sour cream
8 or 10 oz. med. noodles, uncooked
3 tbsp. butter

Cut meat across the grain into 3/4 inch slices, then into strips 3 x 1/4 inch. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes. Remove mushrooms. In same skillet, brown meat, reserving 2/3 cup of the broth. Stir in remaining broth, onion, ketchup, and garlic salt. Cover and simmer 15 minutes. Blend the reserved broth and the flour. Stir into meat. Add mushrooms and heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream. Heat through. Cook noodles as directed on package. Toss with 3 tablespoons butter. Serve with stroganoff. Serves 6 or 8.