Beef Stroganoff

Cook egg noodles according to package directions. Drain. Keep warm.

Place flour in a large ziploc bag. Add beef to bag. Shake to coat well. Can add a little extra flour, if needed.

Melt 2 tbsp of butter in large skillet. Add beef to skillet. Cook until all pieces are brown on all sides.

Transfer beef & pan juices to a bowl & set aside.

Melt remaining butter in skillet. Add mushrooms & cook until heated through. If using fresh will need to cook until tender, about 5 minutes. Stir in broth, tomato paste, & worcestershire sauce. Bring to a boil, scraping up any browned bits on bottom of skillet.

Return beef & juices to skillet. Cook until sauce thickens, about 5 minutes. Stir in sour cream until hot.

Serve over noodles.