|Flour||1⁄4 Cup (4 tbs)|
|Pepper||1 4⁄5 Teaspoon|
|Stew meat||3⁄4 Pound, cubed|
|Canned mushroom||2 Ounce (1 Can, Use Stems And Pieces)|
|Onions||1 , chopped|
|Garlic powder||To Taste|
|Water||1 Cup (16 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Tomato catsup||3 Tablespoon|
|Buttermilk||3⁄4 Cup (12 tbs)|
Combine flour, salt and pepper; coat cubes of meat with mixture.
In 1-quart saucepan melt butter; add meat and cook slowly until browned on all sides.
Drain mushrooms; save liquor.
Add onions, garlic powder, water, Worcestershire sauce, catsup and mushroom liquor to meat.
Cover; simmer until meat is tender, about 2 hours.
Stir in mushroomsandbuttermilk; cook only until heated through.
Cook noodles according to package directions; place in ring around edge of serving bowl.
Fill center with meat mixture; serve immediately.