1 1/2 lbs. beef sirloin steak, 1/2 in. thick, thinly sliced

8 oz mushrooms, sliced (2 1/2 cups)

1 medium onion, thinly sliced

3 garlic cloves, finely chopped

1/8 cup butter

1 1/2 cups beef broth

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Worcestershire sauce

1/4 cup flour

1 cup sour cream

3 cups cooked egg noodles

Cook mushrooms, onions and garlic in butter in skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt, pepper and Worcestershire sauce. Heat to boiling; reduce heat to low. Cover and simmer 12-15 minutes.

Whisk flour into remaining 1/2 cup broth; slowly stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.