Creamy Beef, Mushroom And Noodle Soup

• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium onion, coarsely chopped
• 2 teaspoons garlic, chopped
• 8 ounces mushrooms, sliced
• 1 1/2 lbs boneless beef top sirloin steaks, cut into small pieces
• 6 cups beef broth
• 1/2 cup dry sherry
• 1/4 cup ketchup (I left this out)
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups uncooked medium egg noodles
• 8 ounces sour cream

1. In a 5 or 6 quart Dutch oven, melt butter over medium high heat.
2. Add onion,garlic, and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
3. Stir in beef. Cook 5 to 6 minutes or until no longer pink.
4. Stir in remaining ingredients except noodles and sour cream. Heat to boiling.
5. Reduce heat to medium low; cover and cook 10 minutes, stirring occasionally.
6. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
7. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

butter, onion, garlic, mushrooms, sirloin, beef broth, dry sherry, ketchup, salt, pepper, egg noodles, sour cream

Taken from www.food.com/recipe/creamy-beef-mushroom-and-noodle-soup-402475 (may not work)