Creamy Beef, Mushroom and Noodle Soup

 

2

tablespoons butter or margarine

1

medium onion, coarsely chopped (1/2 cup)

2

teaspoons finely chopped garlic

1

package (8 oz) sliced fresh mushrooms (3 cups)

1 1/2

pounds beef boneless top sirloin steak, cut into 2x 3/4x 1/4-inch pieces

6

cups Progresso® beef flavored broth (from two 32-oz cartons)

1/2

cup dry sherry or Progresso® beef flavored broth (from 32-oz carton)

1/4

cup ketchup

3/4

teaspoon salt

1/8

teaspoon pepper

2

cups uncooked medium egg noodles

1

container (8 oz) sour cream

• 1 In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
• 2 Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
• 3 Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.