Creamy Beef, Mushroom and Noodle Soup

From the Pillsbury Cookbooklet Progresso Soups & More. I made one change to this recipe and I think it turned out just awesome! Hope you try it!

• Ready In: 1 hr 20 mins
• Serves: 7

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 1  medium onion, coarsely chopped
• 2  teaspoons garlic, chopped
• 8  ounces mushrooms, sliced
• 1 1⁄2 lbs boneless beef top sirloin steaks, cut into small pieces
• 6  cups beef broth
• 1⁄2 cup dry sherry
• 1⁄4 cup ketchup (I left this out)
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  cups  uncooked  medium egg noodles
• 8  ounces sour cream

Directions

1. In a 5 or 6 quart Dutch oven, melt butter over medium high heat.
2. Add onion,garlic, and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
3. Stir in beef. Cook 5 to 6 minutes or until no longer pink.
4. Stir in remaining ingredients except noodles and sour cream. Heat to boiling.
5. Reduce heat to medium low; cover and cook 10 minutes, stirring occasionally.
6. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
7. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.