1 1/2 pounds thinly sliced round steak
1 4 oz can sliced mushrooms, drained
1/2 cup chopped onion (again used onion salt, just a few pinches)
1/4 cup butter
1 can beef broth
1/2 cup sour cream
1 pound wide egg noodles
Brown meat, mushrooms and onion in butter. Season with salt and pepper. Add broth. Cover and simmer 1 hour or until tender. Gradually blend 1/4 cup water into 2 tablespoons flour and slowly add to sauce while stirring. Cook and stir until thickened. Slowly stir in sour cream and heat through. Serve over cooked egg noodles.
This one is my mother-in-laws recipe.. so delicious but more time consuming. If you have the time try this one first!