Put some oil in your frying pan and brown your steak tips or stew meat.
Season with salt and pepper.
Put the steak to one side of the pan.
Cook the onions in the steak juice until soft, then push to the side with the steak.
Stir in 4 tablespoons of flour in the juices and add a can of beef broth.
Stir constantly and lower heat, simmering until thickened.
Stir in a tsp of mustard then cover and simmer until the meat is tender (or if steak tips to medium).
Half way through, add some mushrooms.
Then 5 minutes before serving add white wine and sour cream.
Heat briefly to warm and put over egg noodles!