Boil water for noodles and cook noodles on a side burner.

Saute mushrooms in tall edge pan using half of the butter.

Set aside sautéed mushrooms and brown bison in the now emptied tall rim pan with remaining butter.

Add 1 and 1/3 can of beef broth, dried onion, and ketchup.

Cover and simmer for 15 minutes being careful not to boil.

Mix flour with remaining beef broth.

After slightly increasing heat, slowly add flour mixture while stirring until thickened slightly.

Mix in mushrooms and sour cream and serve over noodles.