Beef Stroganoff

Beef Stroganoff
	8 ounces egg noodles 1 pound sirloin tip steaks, cut into thin strips 8 ounces mushrooms, sliced 1 onion, medium, sliced 2 tablespoons flour 1/4 cup butter or margarine 1 cup water 1 tablespoon beef flavored bouillon 1/2 cup sour cream chopped parsley
Cook noodles as package directs; drain. In large skillet, over medium-high heat, cook and stir steak, mushrooms and onion in margarine until steak is browned and vegetables are tender. Reduce heat to medium. Add flour, cook and stir 1 minute. Add water and bouillon; cook and stir until thickened and bubbly. Stir in sour cream; heat through (do not boil). Serve with hot noodles. Garnish with parsley.

Cook noodles as package directs; drain. In large skillet, over medium-high heat, cook and stir steak, mushrooms and onion in margarine until steak is browned and vegetables are tender. Reduce heat to medium. Add flour, cook and stir 1 minute. Add water and bouillon; cook and stir until thickened and bubbly. Stir in sour cream; heat through (do not boil). Serve with hot noodles. Garnish with parsley.