1 1/2 lb stew beef, cut into 1/2 inch cubes
2 tablespoons margarine or butter
1 1/2 cup beef broth
2 tablespoons catsup
1 small clove garlic, minced
1 teaspoon salt
8 ounces mushrooms, sliced
1/2 cup chopped onion
3 tablespoons flour
1 cup sour cream
3 or 4 cups hot cooked egg noodles
1 tablespoon margarine or butter
Cook and stir beef in 2 T margarine or butter in 10 inch skillet over low heat until brown. Reserve 1/3 cup of beef broth. Stir remaining broth, catsup, garlic and salt into the skillet. Heat to boiling then reduce heat. Cover and simmer until beef is tender, 1 to 1 1/2 hours.
Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes. Shake reserved broth and the flour in tightly covered container, stir gradually into the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute then reduce heat. Stir in sour cream, heat through.
Toss noodles with 1 T margarine or butter. Serve beef mixture over the hot noodles.