1 1/2 lb stew beef, cut into 1/2 inch cubes

2 tablespoons margarine or butter

1 1/2 cup beef broth

2 tablespoons catsup

1 small clove garlic, minced

1 teaspoon salt

8 ounces mushrooms, sliced

1/2 cup chopped onion

3 tablespoons flour

1 cup sour cream

3 or 4 cups hot cooked egg noodles

1 tablespoon margarine or butter

Cook and stir beef in 2 T margarine or butter in 10 inch skillet over low heat until brown.  Reserve 1/3 cup of beef broth.  Stir remaining broth, catsup, garlic and salt into the skillet.  Heat to boiling then reduce heat.  Cover and simmer until beef is tender, 1 to 1 1/2 hours.

Stir in mushrooms and onion.  Cover and simmer until onion is tender, about 5 minutes.  Shake reserved broth and the flour in tightly covered container, stir gradually into the beef mixture.  Heat to boiling, stirring constantly.  Boil and stir 1 minute then reduce heat.  Stir in sour cream, heat through.

Toss noodles with 1 T margarine or butter.  Serve beef mixture over the hot noodles.