1. Melt butter in large skillet. 2. Brown stew meat and onions until onions are translucent. 3. Add mushrooms and cook until mushrooms are softened. 4. Add beef stock and worchestershire and bring to a boil. 5. Reduce to a simmer and add sour cream. 6. Simmer 5 minutes. 7. If the sause has not thickened mix cornstrach and water and slowly whisk into sauce. 8. Prepare egg noddles in separate pot according to package direction. 9. Drain and add to sauce. 10. Salt and Pepper to taste.
