Cool-jams Beef Stroganoff

A lusciously tart sauce of sauteed mushrooms, onions and sour cream is beefed up and served over tender egg noodles. Hint: do not bring the sour cream sauce to a boil. You'll love this recipe for a quick and satisfying meal Cool-jams Stroganoff

1 (12 ounce) package egg noodles, cooked and drained 6 ounces fresh mushrooms, sliced 1 onion, chopped 1/4 cup butter

2 pounds round steak thinly sliced and chopped 4 tablespoons all-purpose flour 2 cups beef broth 1 cup sour cream salt and black pepper to taste

1.	Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
2.	Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan.
3.	Using the same pan, melt remaining butter. Chop and slice round steak into small 1 " pieces. Saute in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.