Directions

1. 1. Cut the beef into bite size cubes or strips and reserve.
2. 2. Put two tablespoons of the butter in a skillet over medium heat. When the butter is hot add the onion and garlic. Cook for three minutes and then add the mushrooms and cook for an additional two minutes. Transfer the mixture from the pan into a bowl and reserve.
3. 3. Return the skillet to the stove, increase the heat to medium high and put two more tablespoons of butter in it. Dredge the beef pieces in flour and place them in the pan. When they are completely browned, 10 to 15 minutes, remove them to a bowl and reduce the heat under the pan back to medium.
4. 4. Put the final two tablespoons of butter in the pan and let it melt. When it has heated up add the one tablespoon of flour and stir it into the butter. Stir slowly but steadily until the roux has formed and turned a light brown.
5. 5. Stir in the beef stock, burgundy, worcestershire, salt and pepper. Heat to boiling; reduce heat; cover and simmer for 10 to 15 minutes.
6. 6. While the sauce is cooking fill a pot about half way with water. Place it over high heat and add a pinch of salt and a dash of cooking oil; let it heat up to a full rolling boil. Add the egg noodles and cook them, at a full boil, for seven minutes. Drain them in a colander and rinse with cold water. Let them sit in the colander in the sink while you finish the sauce.
7. 7. To the sauce add the onion mixture and the meat. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in the sour cream and continue cooking for just a minute to warm the sour cream. Do not let the mixture come to a boil as you risk the possibility the sour cream will curdle. Remove the pan from the heat.
8. 8. Serve over noodles.