1. Cut beef in thin strips, 1½ x ½”.
2. Melt butter in 10” skillet. Cook mushrooms, onion, garlic until onion is tender.
Remove from skillet.
3. Cook beef until brown. Add ¾ cup wine or broth, Worcestershire Sauce and salt.
Heat to boil, then cover and simmer 15 minutes.
4. Cook pasta, drain.
5. Stir ½ cup broth into flour; stir into beef mixture, bring to boil, stirring constantly.
Stir 1 minute, lower heat. Stir in sour cream to heat.
Serve over egg noodles.