Ingredients
12 oz. extra wide egg noodles
2 tbsp. butter
3/4 cup chopped onion
3/4 lb. boneless beef sirloin or flank steak, cut in thin strips
1 cube beef bouillon
2/3 cup hot water
3/4 cup milk
1-1/2 tbsp. flour
1-1/2 tbsp. Worcestershire sauce
2 cans (4 oz) mushrooms, drained
1 cup sour cream
1 tsp. chopped parsley

Directions
Melt butter in a large skillet over medium heat. Add the chopped onion and saute for 5 minutes or until the onion is tender. Add the beef and cook until browned.

In a small bowl dissolve the beef bouillon cube in the hot water. Combine the bouillon with milk, flour and Worcestershire sauce. Add this mixture along with the mushrooms to the skillet. Heat to a boil then reduce the heat to low.

Cook noodles according to the directions on the package.

Stir the sour cream into the beef mixture in the skillet then spoon over the hot noodles. Sprinkle with the parsley.