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1
Heat saute pan over medium-high heat until hot.
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2
Saute half of the beef in 1 Tbsp of butter briefly to brown.
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3
Remove beef and any juices from pan into a bowl.
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4
Repeat with second half of beef.
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5
In same pan, without washing out, add 1 more Tbsp of butter and saute the onions and mushrooms until soft.
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6
Remove to bowl with beef.
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7
Bring a large pot of water to a boil, and cook noodles per the package directions while finishing the sauce. (Skip this step if you are making ahead.).
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8
Melt remaining 3 Tbsp of butter.
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9
Whisk in the flour and cook, stirring, for 2 minutes to cook out the raw flour taste.
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10
Whisk the broth into butter-flour mixture, slowly to prevent lumping.
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11
Add ketchup, paprika, basil, and nutmeg.
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12
Bring to a boil, reduce heat, and simmer for 5 minutes, or until sauce has thickened.
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13
Add meat, mushrooms, and onions to sauce and continue to simmer for 5- 10 minutes more.
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14
Remove from heat and stir in sherry.
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15
Stir in sour cream, and serve immediately over the drained egg noodles.
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16
MAKE AHEAD: Complete the sauce up through adding the sherry. Cool completely, and freeze.
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17
Thaw in the refrigerator overnight.
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18
Prepare noodles according to package directions.
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19
While noodles cook, reheat in a saucepan over medium-low heat until hot.
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20
Off the heat, stir in the sour cream, and serve as above.
