Beef Stroganoff

2 lbs. beef tenderloin or sirloin steak
1/4 cup butter or margarine
1 can (6oz) sliced mushrooms, drained
2 cans (10 1/2 oz each) condensed beef broth (bouillon)
1/3 cup instant minced onion
1/4 cup ketchup
1 1/2 tsp. garlic salt
1/3 cup flour
2 cups sour cream
8 to 10 oz. uncooked medium noodles
3 tbsp. butter or margarine
6 to 8 servings
Cut meat across the grain into 3/4" slices, then into strips 3x1/4".
Melt 1/4 cup butter in large skillet.
Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.
In same skillet, brown meat.
Reserving 2/3 cup of the broth, stir in remaining broth, the onion, ketchup and garlic salt.
Cover and simmer 15 minutes.
Blend reserved broth and the flour; stir into meat.
Add mushrooms; heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in sour cream; heat through.
Cook noodles as directed on package; drain.
Toss with 3 tbsp. butter.
Serve with stroganoff.