Creamy Beef, Mushroom and Noodle Soup

This is a good soup, easy enough to prepare on a weeknight. Goes well with a salad and toasted bread.

Creamy Beef, Mushroom and Noodle Soup
Butter-flavored cooking spray
1 medium onion, coarsely chopped
2 tsp. finely chopped garlic
8 oz. mushrooms, sliced
1 to 1 1/2 lbs. boneless beef sirloin steak, cut into small pieces
6 cups beef broth
1/4 cup ketchup
1/2 cup dry sherry or beef broth
3/4 tsp. salt
1/8 tsp. pepper
2 cups uncooked egg noodles
8 oz. sour cream

Coat cooking pot with spray. Over medium heat, cook onion, garlic and mushrooms until mushrooms are softened. Add beef, and cook until no longer pink, stirring often. Stir in remaining ingredients, except noodles and sour cream. Bring to a boil, and then reduce heat to medium low. Cover, and cook 10 minutes. Add noodles, and cook 5 to 7 minutes, until tender. Stir in sour cream. Cook 2 minutes, stirring often, until well blended. Serves 7.