2 lbs. Beef, top round steak
2 T. Butter
1 ea. Onion, chopped
3 ea. Garlic cloves, minced
8oz. Mushrooms, sliced
1 can Tomato Sauce (15 oz.)
2 T. Tomato Paste
1/4 C. Brown Sugar
1/4 C. Cider Vinegar
1 C. Water
2 tsp. Paprika
1 T. Worcestershire Sauce
1 T. Dijon Mustard
¾ tsp. Salt
1/2 tsp. Black Pepper
16oz. Egg Noodles, wide
1/2 C. Sour Cream

Freeze beef slightly; remove from freezer and slice diagonally in thin slices; melt butter in large pot or pan over medium high heat. Add beef and cook until browned; drain liquid and add onions and cook for5-10 minutes; add garlic and mushrooms and cook for 3-4 minutes. Add tomato sauce, tomato paste, brown sugar, cider vinegar, water, paprika, Worcestershire sauce, mustard, salt and pepper and cook for 30-45 minutes. In large pot bring water to boil and add noodles; cook according to package directions; drain. Add sour cream to meat mixture and cook for a couple of minutes until thickened; add cooked noodles and combine thoroughly; serve.