1 1/2 lbs. beef stew meat, cut into bite-size pieces
2 tbsp. butter
3-4 (13-14 oz.) cans beef broth
2 tbsp. catsup
2-3 cloves garlic, minced
8 oz. mushrooms, sliced
1 med. onion, chopped (1/2 c.)
3 tbsp. flour
1 c. sour cream
1 (16 oz.) pkg. egg noodles
1 tbsp. butter
1 tsp. poppy seeds

Cook and stir beef in 2 tablespoons of butter in 10 inch skillet over low heat until brown. Reserve 1/3 cup beef broth; stir remaining broth, catsup and garlic into skillet. Heat to boiling. Reduce heat. Cover and simmer until beef is tender, 1 1/2 - 2 hours.

Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes. Shake reserved broth with the flour in tightly covered container; stir gradually into beef mixture. Heat to boilng, stirring constantly. Boil and stir one minute; reduce heat. Stir in sour cream; heat through.

Cook noodles according to package; drain and toss with 1 tablespoon of butter and poppy seeds. Serve beef mixture over hot noodles. 6 servings.

Note: Beef is easier to slice if partially frozen.