3 Tablespoons butter (do not use margarine)
1 small onion, diced very small
1 Tablespoon minced garlic
2 pounds beef, cut into strips
8 ounces sour cream (do not use fat free)
4 tablespoons flour mixed with an equal amount of water
2 tablespoons tomato paste
1 cup beef broth
1 bag egg noodles
Boil egg noodles until al dente and set aside.
Melt butter in a large skillet or wok. Saute the onions (salted to make them wither and release their moisture) and garlic until onions are softened. Add tomato paste and beef broth and cook to boiling. Keep it moving to prevent burning. Add beef and cook until done to your liking. Add sour cream and flour and cook until thickened. Salt and pepper to taste and serve over egg noodles.