1 lb. beef round tip steaks, cut 1/8 to 1/4" thick
4 cups (5 oz.) uncooked wide egg noodles
4 teaspoons vegetable oil, divided
1 clove garlic, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lb. sliced mushrooms
1 pkg. (3/4 oz.) brown gravy mix
1 cup cold water
1/4 cup dairy sour cream
Cook noodles according to package directions; keep warm.
Meanwhile stack beef steaks; cut lengthwise in 1/2 and then crosswise into 1" wide strips. In large nonstick skillet, heat 2 teaspoons oil over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt and pepper.
In same skillet, cook mushrooms in remaining 2 teaspoons oil 2 minutes or until tender, stirring occasionally. Remove skillet from heat. Add gravy mix and water; blend well. Return to heat; bring to a boil. Reduce heat to low; simmer 1 minute or until sauce is thickened, stirring frequently. Return beef to skillet; heat through. Serve over noodles; pass sour cream.