| 2 Cups Wide Egg Noodles | 2 tsp Minced Garlic |
| 1/4 Cup Flour | 1 Cup Beef Broth |
| 1/2 tsp Salt | 1/2 Cup Water |
| 1/4 tsp Pepper | 2 Cups Sliced Mushrooms |
| 1 lb boneless sirloin Steak, cubed | 1/2 Cup Sour Cream |
| 1/4 Cup Butter |
Combine flour, salt, and pepper in a ziplock bag; add steak and shake to coat. Melt butter in a skillet over medium heat; brown beef with garlic. Add broth, water and mushrooms. Bring to a boil; reduce heat and simmer, covered until meat is tender. Stir in sour cream, heat through. Meanwhile, cook egg noodles according to package directions. Serve stroganoff over noodles.
This recipe may be frozen. (Freeze meat before adding sour cream. To serve, add sour cream to thawed meat and serve over noodles.)
