Beef Stroganoff

This is one of the recipes my mom has passed down to me. It's a favorite in our house (and was when I was younger too) and one that freezes well. I usually double it so I can freeze some for the next time.

-1 lb. beef tenderloin, cut into fine strips (I always use tenderloin and swear it makes all the difference. However, you can use a cheaper cut of meat if you want.)
-1 stick of margarine
-2 boxes fresh mushrooms, sliced
-½ cup chopped onion
-2 cloves garlic, chopped
-Garlic powder to taste
-1 tbsp. tomato sauce or paste
-1 can beef broth
-Salt and pepper to taste
-Flour as needed to thicken
-½ cup sour cream
-Egg noodles

Brown beef in the margarine. Add the mushrooms, onion, garlic, tomato paste, and broth and bring to a simmer. Whisk a little flour in as needed to thicken sauce (start with a tablespoon and go from there). Cook slowly (covered) for 1-1 ½ hours on stovetop until meat is tender. Stir in sour cream just before serving to make the sauce creamy. Serve over thick buttered egg noodles.

**If you are going to freeze the stroganoff, do so without adding the sour cream. After defrosting and reheating, stir in your sour cream and then serve.