Beef Stroganoff Stew

2 Tbsp. butter or margarine
1 medium onion, finely chopped
2 tsp garlic, pressed or finely minced
8 oz. sliced fresh mushrooms
1 1/2 lb. boneless beef top sirloin steak, cut into 2 X 3/4 X 1/4 in. pieces
6 C. beef broth
1/2 C. dry sherry or additional beef broth
1/4 C. ketchup
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 C. uncooked medium egg noodles
8 oz. sour cream

In a 5-6 qt. Dutch oven, melt butter over medium-high heat. Add onion, garlic, and mushrooms; cook 5-6 min., stirring frequently, until mushrooms are softened.
Stir in beef. Cook 5-6 min., stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low, cover and cook 10 min., stirring occasionally.
Stir in noodles. Cover; cook 5-7 min, stirring occasionally, until noodles are tender. Stir in sour cream. Cook 3-5 min., stirring frequently, until well blended.