1 pound beef sirloin, greased, cut into thin strips.
Salt and pepper.
8 ounces of sliced creamed mushrooms.
1 medium sweet onion, diced.
3 cloves minced garlic.
2 tablespoons tomato paste.
1 tablespoon Worcestershire sauce.
5 cups of low sodium beef broth (or you can use chicken broth).
1 1/2 cups of dried egg noodles.
1/2 cup of sour cream.
2 tablespoons all-purpose flour.
chopped fresh parsley.
In a large Dutch oven or Dutch oven, melt the butter over medium-high heat. Sprinkle the meat with salt and pepper to taste; add to the pan and cook until coloring. Using a spoon to drain, transfer the meat to a bowl; Keep warm.
Add the mushrooms, onion and garlic to the pan; sauté until vegetables are softened, about 3 minutes.
Stir in tomato paste and Worcestershire sauce.
Pour the beef broth and bring to a boil.
Add the noodles. Reduce heat and simmer for 5 to 7 minutes until mixture is al dente.
In a bowl or large measuring cup, combine sour cream and flour. Add 1 cup of hot soup while whisking; pour the mixture into the pan. Cook and stir for 1-2 minutes to thicken.
Add the cooked meat in the saucepan and heat. Taste and rectify the seasoning with a little more salt and pepper, if necessary.
Serve in individual bowls with chopped fresh parsley.