Beef Stroganoff

I got this recipe from my trusty Better Homes and Gardens cookbook years ago. I've tweaked it some over the years, and it is one of my family's favorites. It really comes together fast--probably less than 30 minutes, start to finish. Plus, except for the fresh mushrooms, it uses basic ingredients that I always have on hand. (I stock up on petite sirloin steaks when they go on sale and keep a stash in my freezer.)

1 pound beef tenderloin steak or sirloin steak (I always use petite sirloin--they're cheap, and they work great)
2 heaping Tablespoons flour
12 ounces sour cream (I usually use fat free with great results)
2 heaping teaspoons instant beef bouillon granules
1-2 Tablespoons butter
1 1/2 cups sliced mushrooms
1 medium onion, chopped
2-3 cloves garlic, minced
Hot cooked egg noodles

Thinly slice steak across the grain into bite-size strips. (I usually rub the steak with seasoned meat tenderizer, salt and pepper.) Combine flour and sour cream. Stir in bouillon granules, 1/2 cup water, and 1/4 teaspoon black pepper. Set aside. In a large skillet saute onions for 2-3 minutes. Add garlic and steak. Cook until steak is done. It is best to cook to medium or medium well--the steak will cook more later. Add sour cream mixture. Cook and stir over medium heat till bubbly. Cook and stir 1 minute more. Serve over hot egg noodles.