1 pound beef tenderloin or top sirloin, cut into 1-inch cubes
Salt
2 tsp. paprika
1 can (14oz) low-sodium beef broth
1 can (8oz) tomato sauce
1 package (1.3oz) onion soup mix
1 package (8oz) pre-sliced fresh mushrooms
black pepper
1 pound egg noodles
¼ C. chopped fresh parsley
1 T. all-purpose flour
1 C. sour cream

Season the beef cubes all over with salt and the paprika. Melt two T. of the butter in a 4-quart saucepan over medium-high heat. Add the beef cubes and cook, stirring, until browned on all sides, two to three minutes. Reduce the heat to medium. Pour ¼ C. of the broth into a measuring C. and set it aside. Add the remaining broth to the beef, along with the tomato sauce, onion soup mix, and mushrooms. Season with pepper to taste. Let the mixture come to a boil, stirring, then reduce heat to low and let simmer, uncovered, until the Stroganoff thickens and the beef and mushrooms are cooked through – 20 to 25 minutes. Meanwhile bring a large pot of water to a boil over high heat. Add salt and stir in egg noodles. Reduce heat to medium and cook the noodles uncovered until al dente, 7 to 8 minutes. Drain well, the toss with the remaining 2 T. of butter and the parsley. Cover to keep warm and set aside. Place flour in the reserved quarter C. of broth and whisk until free of lumps. Pour broth slowly into the hot beef, stirring constantly. Spoon ½ C. of the beef mixture into a small bowl. Add the sour cream to that ½ C. and stir to combine. Add the slightly heated sour cream mixture to the pan of beef and stir until mixed well. Raise the heat to medium and cook until very hot, but do not allow beef to boil. Serve over noodles.