Simple Beef Stroganoff

Simple Beef Stroganoff 12-16 ounces boneless beef sirloin steak or ribeye steak (cooked or uncooked) 6 ounces dry egg noodles or other pasta 8 ounces sour cream 1 tub 2 ½ Tablespoons onion soup mix 1/2 packet 2 Tablespoons flour ½ cup water 2 teaspoons beef base 8 ounces mushrooms quartered (or cut in 6 if large), I use cremini 1 teaspoon garlic powder or 1 clove garlic, minced ¼ teaspoon black pepper 2 Tablespoons butter 2 cups frozen peas optional If using cooked beef, slice thin against the grain. If using uncooked beef, freeze for 30 minutes for easy slicing (if time allows). Slice against the grain in thin slices. In a medium pot, boil water for egg noodles. Once boiling, cook egg noodles until al dente. In the meantime, whisk together sour cream, onion soup mix (or pre-made onion dip in place of sour cream and soup mix) and flour in a small bowl. Add water and beef base, stir and set aside. Melt butter in a large skillet over medium high heat. If using uncooked beef, add half of beef to skillet. Cook for 2-3 minutes and remove. Add mushrooms to skillet (and remaining uncooked beef if applicable) and cook for 5 minutes or until almost cooked. Add all beef, garlic powder and pepper to skillet and cook for one minute before adding onion soup mixture to the skillet. Bring to a boil, and add peas (if using). Cook for 2-3 minutes until thickens and peas are hot. Add cooked egg noodles to skillet and stir. Ready to serve! Notes Cheater beef stroganoff - May use use premade onion dip instead of sour cream and onion soup mix