1/2 pound beef top sirloin steak or beef tenderloin, cut into thin strips

1/2 cup chopped onion

1 tablespoon butter

2 cups water

1-1/2 cups milk

1/4 cup tomato paste

2 teaspoons beef bouillon granules

1 cup fresh sliced mushrooms

1 teaspoon salt

1/8 teaspoon pepper

1 can (12 ounces) evaporated milk

1/3 cup all-purpose flour

2 cups cooked wide egg noodles

1/2 cup sour cream

1/2 pound beef top sirloin steak or beef tenderloin, cut into thin strips 1/2 cup chopped onion 1 tablespoon butter 2 cup s water 1 -1/2 cups milk 1/4 cup tomato paste 2 teaspoons beef bouillon granules 1 cup fresh sliced mushrooms 1 teaspoon salt 1/8 teaspoon pepper 1 can (12 ounces) evaporated milk 1/3 cup all-purpose flour 2 cup s cooked wide egg noodles 1/2 cup sour cream

In a 3-qt. saucepan, cook beef and onion in butter over medium heat, until meat is browned.
Stir in the water, milk, tomato paste and bouillon.
Add mushrooms, salt and pepper; bring to a boil.
Reduce heat; cover and simmer for 20-30 minutes or until meat is tender.
Combine evaporated milk and flour until smooth.
Gradually add to soup.
Bring to a boil; cook and stir for 2 minutes until thickened.
Add noodles; cook until heated through.
Remove from the heat; stir in sour cream.