In 10-inch nonstick skillet, melt butter over medium heat. Cook the onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside. [mv_img id="104006"]
Increase heat to medium-high. In the same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt, and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with a whisk until incorporated; stir into beef mixture. [mv_img id="104011"]
Add onion & garlic mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream [mv_img id="104008"]
Serve with No Yolk noodles [mv_img id="104010"]
If adding Mushrooms: 1 package (8 oz) sliced baby portabella mushrooms, cook with the onions/garlic.