1½ lb steak, thinly sliced across grain

1 lb mushrooms, thinly sliced

2 Tbsp butter

salt and pepper

2 c hot water

2 tsp beef bouillon

2 tsp onion powder

2 tsp arrowroot

4 Tbsp cold water

1 c sour cream

2 Tbsp dill weed

Melt butter in large skillet, brown steak. Add mushrooms and sauté for 2-3 minutes Season with salt and pepper to taste. Dissolve bouillon and onion powder in hot water. Add to skillet simmer for 30 minutes (or until meat is tender). Mix arrowroot (or other thickening agent) in cold water. Add to meat mixture, stir until thick. Add sour cream and dill weed (add more to taste). Heat through.  Serve over hot egg noodles.