2-3 lbs. beef (like petite sirloin, round steak, London broil, etc.), trimmed and cut into strips
1-2 cloves of garlic, diced
1 can beef broth
garlic salt, seasoned salt, pepper to taste
1 medium package wide egg noodles
2 cans cream of mushroom soup
8 oz. sour cream
2 T. butter
1 package fresh mushrooms, sliced
fresh Italian flat-leaf parsley (you can use dried parsley flakes in a pinch)
Heat a large skillet with olive oil over medium-high heat. Add garlic, beef, and desired seasonings. Cook just until beef is no longer pink on the outside.
Add the can of beef broth and a few good dashes of Worcestershire sauce to the beef. Mix well, cover pan, and simmer for at least 20 minutes, stirring occasionally. (Tougher cuts of beef like round steak may need a longer simmer time. You want the meat to easily cut with a fork.) Meanwhile, cook egg noodles according to package directions and set aside. When meat is tender, add the two cans of soup and the sour cream to the pan and mix well. Simmer over low heat until heated well throughout.
Meanwhile, saute mushrooms in butter until tender. Chop parsley into small pieces. Add noodles, mushrooms, and parsley to the beef and soup mixture.
Mix well and allow to simmer over low heat for a few minutes until heated uniformly. Enjoy!