Combine 1 tablespoon flour and the salt; dredge meat in mixture.

In large pot, boil water and add egg noodles.

Heat skillet, then add 2 tablespoons butter. When melted, add the serloin strips and brown quickly, flipping meat to brown all sides.

Add mushrooms slices, onion, and garlic; cook 3 or 4 minutes or till onion is barely tender.

Remove the meat and mushrooms from the skillet.

Add 2 tablespoons butter to pan drippings; when melted, blend in 3 tablespoons flour.

Add tomato paste.

Slowly pour in cold meat stock - cook, stirring constantly, until mixture thickens.

Return meat and mushrooms to skillet.

Stir in sour cream and sherry; heat briefly.

Drain cooked noodles and add to serving plate. Add stroganoff on top of noodles.