In a large bowl, combine beef, salt, ground black pepper, and garlic powder. Mix thoroughly and let stand for at least 30 minutes.
Add 3 tablespoons of all-purpose flour and mix well.
Heat a cooking pot or pan then melt-in the butter.
Pan fry the strips of beef for about 2 minutes per side. Remove from the pan and set aside.
Sauté onion and mushroom in remaining butter until the texture becomes soft.
Add-in the remaining flour and stir.
Put-in the pan-fried beef, the condensed cream of mushroom, and the beef broth. Stir and let boil. Simmer for 30 to 40 minutes. Note: add water if necessary.
Put-in some salt and pepper to taste then stir-in the sour cream. Cook for 2 minutes more.
Arrange egg noodles on a serving plate then top with Beef Stroganoff.
Serve. Share and enjoy!