Beef and Broccoli Stroganoff

3 cups of dried wide egg noodles
3 cups of broccoli spears
1/2 cup of dairy sour cream
1 1/2 tsp horseradish
1/2 tsp snipped fresh dill (or 1/2 tsp dried dillweed)
1 lb beef top sirloin steak
1 small onion cut into 1/2 thin slices
1 clove of garlic (minced)
1 tbsp cooking oil
4 tsp all-purpose flour
1 14 oz can of beef broth
3 tbsp tomato paste
1 tsp Worcestershire sauce

Cook the noodles according to the package directions. Add broccoli during the last 5 minutes if cooking, then drain. Keep warm. Stir in the sour cream, horseradish, and dill. Then cover.

Trim the fat from sirloin and cut into bite sized strips. In a pan, stir onion, garlic, and half of the beef in hot oil until onion is tender and beef is only slightly pink. Remove from skillet then repeat with remaining beef. Return mixture to skillet then sprinkle flour and 1/2 tsp of ground black pepper over the meat. Stir to evenly coat.

Stir in broth, tomato paste, and Worcestershire sauce slowly into meat mixture. Cook and stir until thick and bubbly. Divide the noodle-broccoli mix among 4 serving bowls, then spoon the beef mixture over the noodles.

Enjoy!