8 oz. egg noodles, prepared as directed
1 lb. sliced round steak
1/2 c. chopped onion
1 minced garlic clove
2 tbsp. butter
2 cans cream of mushroom soup
1 c. sour cream
1/2 c. water

Saute beef, onion and garlic in butter until done. Stir in soup and water. Cook over low heat 45 minutes or until meat is tender. Stir often! Add sour cream, be careful to add slowly so it won't separate. Serve over noodles. Serves 4-6.