Beef Stroganoff

When I first got married, I made the same hamburger stroganoff (with cream of mushroom soup) that pretty much everyone makes.  And then, for our 5th Anniversary, Husband and I went to Red Square in the Mandalay Bay in Las Vegas, and he ordered the beef stroganoff.  It had a brothy sauce instead of a creamy one, and it was amazing.  He then asked me to find a recipe similar to that to try, and I found one in my Betty Crocker's Cookbook.  It's my go-to cookbook.  It has nearly everything I could ever want in it.

Here's the recipe.  My changes are in {brackets}.
1 1/2 lbs beef tenderloin or boneless top loin steak, about 1/2 inch thick {I used a pound of stew beef and cut up the larger chunks with my kitchen sheers}
2 tbsp butter or margarine {olive oil}
1 1/2 c. beef broth {reduced sodium}
2 tbsp ketchup {omitted altogether}
1 tsp salt
1 clove garlic {I put in 2 and contemplated more.  I love garlic.  I also crush it with the flat side of a large chef's knife and then dice it}
3 c. sliced mushrooms (8 oz) {baby bella mushrooms, because they last the longest in my fridge before getting slimy}
1 md. onion, chopped (1/2 c.)
3 tbsp all purpose flour
1 c. sour cream or plain yogurt {Husband once asked to try it without the sour cream, and I keep forgetting to put it in. It's good with or without}

served over hot cooked noodles or rice {wide egg noodles here}

While I remembered the green beans today (yay!) I forgot the crunchy chow mein noodles we usually put on top (The Red Square version had crispy fried shoestring potatoes and we liked that texture).  I nearly always forget something. I blame it on the "mommy brain."