beef stroganoff with tomato sauce and mushrooms

1 package of no yolks wide egg noodles

1 small can of tomato paste

1 can of beef bouillon (I always use Campbell's brand)

1/2 cup sour cream

1/2- 1 lb beef tenderloin tips

1/2 lb mushrooms, thinly sliced

1/2 yellow onion, thinly sliced

1 tbs butter

garlic salt and pepper to taste

In a large saute pan melt the butter over medium heat and add the sliced onions.  Cook and stir until the onions are translucent.  Season the beef tips with garlic salt and pepper.  Place pieces of beef in the saute pan with the onions in a single layer.  Cook for 3 minutes and then turn the meat and cook for another 2 minutes.  Add the mushrooms and cook until soft.  Add the tomato paste and stir until fragrant.  Then add the can of bouillon and bring to a boil.  Once the sauce has come to a boil reduce heat to low and simmer while preparing the noodles.  Boil egg noodles according to package directions.  When the noodles are done take the sauce off of the heat and stir in the sour cream.  Top the noodles with the sauce and serve immediately.

6 servings