Step 1

In a large skillet, melt butter over medium heat. Add mushrooms, onions, and garlic, and cook until tender, about 5 to 7 minutes.

Step 2

Turn heat up to medium-high and add sliced sirloin. Cook until browned. Stir in flour, followed by consommé, sherry, lemon juice, and pepper, and stir until well-combined.

Step 3

Bring to a boil and then reduce heat. Simmer for 15 minutes, stirring occasionally.

Step 4

While your sauce simmers, bring a lightly salted pot of water to a boil and cook egg noodles according to package instructions. Drain and set aside.

Step 5

Measure sour cream out into a medium bowl. Ladle about ¼ cup of the hot cooking liquid into the sour cream and whisk until well-combined. Repeat this process until sour cream is very warm to the touch.*

Step 6

Stir the warmed sour cream into your beef mixture and add salt to taste.

Step 7

Serve over egg noodles and ENJOY!