Beef Stroganoff

Beef Stroganoff
Erin M
2 person serving

1 pkg. wide egg noodles
1 can cream of mushroom soup
1 pkg. of fresh sliced mushrooms
½ c milk
16 oz. sour cream
1 bundle chopped chives
16 oz round steak cubed
Butter (enough to saute mushrooms and meat)

In a saucepan, blend the mushroom soup and sour cream with the milk and chopped chives. In a separate pan, saute the mushrooms in butter until the mushrooms are soft using a slotted spoon and add to the simmering sauce. In the leftover butter, add the meat and saute meat slowly (for about 20 minutes). Add steak to the sauce and serve over the egg noodles.