|Boneless sirloin||1 1⁄2 Pound, cut across grain in 1 inch strips (1/8 Inch Thick)|
|Black pepper||1⁄8 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Beef broth||2 Cup (32 tbs)|
|Dry sherry wine||1⁄3 Cup (5.33 tbs)|
|Chili sauce||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Water||6 Cup (96 tbs)|
|Vegetable oil||2 Teaspoon|
|Noodles||4 Cup (64 tbs) (Uncooked)|
|Soft butter||1 Tablespoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Dip meat into a mixture of 1 tablespoon flour, 1 teaspoon salt and pepper.
Heat 3 tablespoons oil in a large skillet.
Brown meat on both sides, about 10 minutes.
Remove meat from skillet; set aside.
Combine mushrooms, onion and garlic in skillet.
Saute until onion is golden.
Stir in remaining 1 tablespoon flour; cook 1 minute.
Stir in browned meat, beef broth, wine, chili sauce, Worcestershire sauce and mustard.
Cover and simmer 45 minutes or until meat is tender.
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and 2 teaspoons oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Toss hot cooked noodles with butter.
Place on a large platter.
Stir sour cream into meat mixture.
Pour meat mixture over noodles.
Makes 4 servings.