Directions

1.  Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
2.  Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3.  Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles. High Altitude (3500-6500 ft): In step 2, boil and stir 2 to 3 minutes or until thickened.

Nutritional Info (Per serving):

Ingredients

• 1 1/2 pounds beef, boneless sirloin
• 2 teaspoon oil, canola
• 1 cup(s) onion(s)
• 1 teaspoon garlic, finely chopped
• 2 cup(s) broth, beef
• 4 teaspoon Worcestershire sauce
• 1 teaspoon basil, dried
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, black
• 1/4 cup(s) flour, all-purpose
• 1 jar(s) mushrooms, canned, sliced, drained
• 1 tablespoon ketchup
• 1 cup(s) sour cream, reduced-fat
• 6 cup(s) egg noodles, medium, cooked