Beef Stroganoff

Ingredients
Cooked roast beef or very thinly sliced and tenderized sirloin steak
Sliced onions
Cream of mushroom soup
Sour cream
Worchestershire sauce
Beef base or beef boullion

Preparation
Preferably, use leftover crock pot or oven-cooked roast beef, shredded. If not available, thinly slice a well tenderized sirloin steak. Saute onion (use about as much onion as beef) lightly in a skillet with small amount of beef base or beef boullion added. Once onion is soft, add beef. If not cooked, cook slowly so beef stays tender. If meat is already cooked, heat shredded meat with onions.

Add a can of cream of mushroom soup per every 4-5 servings of beef, plus 8-12 oz of sour cream for each can of soup (may be adjusted according to taste). Add more beef base/boullion, Worchestershire sauce, salt, and pepper to taste. Let meat and sauce simmer together for 10 minutes, stirring occasionally. Serve over hot cooked egg noodles.