Step 1

Heat the dutch oven on medium-high heat. Combine mushrooms, onions, garlic and butter. Cook until onions have softened and then remove mic from pan and set aside.

Step 2

Add beef to pan and cook until browned on all sides. Add 1 cup of broth and bring to a boil. Cover pot and reduce to a simmer and cook for 20 minutes.

Step 3

Create a slurry of broth and flour, add to pot. Mix in onion medley, Worcestershire sauce and sour cream. Cook uncovered for several minutes or until mixture thickens

Step 4

Serve warm over egg noodles and enjoy!