Beef Stroganoff

<p>Cut beef across grain into about 1 1/2 x 1/2-inch strips.</p>

Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

<p>Meanwhile, cook and drain the noodles as directed on package; cover to keep warm.</p>

<p>While the noodles are cooking, in a small bowl, whisk the remaining ½ cup broth into flour, making sure to remove any lumps. Stir the slurry into the skillet with the beef mixture.</p>

<p>Add the onion mixture and bring to a boil, stirring constantly. Boil and stir for 1 minute.</p>

<p>Reduce heat to low and stir in sour cream. Cook for 1 or 2 minutes until hot, without letting the mixture come to a boil, or the sauce may curdle.</p>

<p>Serve the beef and sauce over the hot, cooked noodles. Sprinkle with fresh thyme leaves.</p>