Brown ground beef or steak until barely done. Fry onions until just translucent in beef drippings. Mix together and set aside.

Craft a roux with the butter and flour. Transform it into gravy with the beef stock, and simmer for 10 minutes. Use the starch if it does not thicken enough.

While the sauce forms, boil the wide egg noodles until just tender, about ten minutes. Drain and set aside.

Stir into the sauce the beef and onions, mushrooms, and egg noodles*; simmer for another ten minutes to heat all ingredients evenly.

Blend in sour cream and serve immediately!

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