Preheat the oven on Broil for at least 10 mins. Or, Heat a Skillet and a little Oil over Medium Heat.

Peel, wash, and chop onion. Set aside.

Wash mushrooms in strainer. Dry on paper towels.

Cook egg noodles, butter them, and set aside.

Season both sides of London Broil with Salt, Pepper, & Garlic. Season to your tastes. You can use additional seasoning in the sauce.

Place a metal wire rack on a cookie sheet or in a casserole dish. Place London Broil on wire rack and put in oven. Broil for about 5 mins on each side. You may also brown meat on the stovetop over Medium to Medium High Heat, if desired.

On a cutting board, slice meat across the grain into thin strips. (About 1/4 in. thick)

In a large, deep skillet, heat butter over med. heat. Cook onions, mushrooms, garlic, and meat for about 5-7 mins., or until onions are slightly softened. Add Steak & Paprika, if using.

Add Beef Broth, Bouillon, and bring to a simmer. Then, add Sherry. Cover and simmer at medium-low for 1 to 2 hours, until tender.

Mix 1/4 cup cold Water or Broth with 2 tbsp Flour. Slowly add to sauce and stir until thickened.

Slowly, blend in Sour Cream and Cream Cheese and heat. Remove pan from heat, before boiling.

Serve over buttered Egg Noodles.

Note: I recently made this using a few tsps of Kitchen Accomplice Beef Broth Concentrate, and it was phenomenal! I highly recommend giving it a try, in addition to using beef broth. It really intensifies the Beef flavor, and I like it better than powdered Bouillon. Note 2: Better Than Bouillon Roasted Beef Base is even better in this! Highly recommend!