Beef Stroganoff

This is Rev's favorite meal!

1 tbsp canola oil
1 tbsp butter
1 pound round steaks, trimmed of fat, and sliced into thin strips
1 vidalia onion, diced
2 cloves garlic, minced
1 8-oz pkg white button mushrooms, sliced (I do NOT add these, but they are in the original recipe, so I added it here, add them after the meat and onions are cooked, before the flour is added in the recipe directions below -- we hate mushrooms in our house!)
2-4 tbsp flour
1 can cream of mushroom soup
1 cup light sour cream
1/2 package egg noddles, cooked

Cook egg noddles per package directions, while boiling, start meal.
In large nonstick skillet, Heat oil and butter until combined over medium-high heat. Add garlic and onion, sautee for 1-2 minutes, then add steak, and sautee until browned. Reduce heat to medium, add flour, and stir to combine (Start with 2 tbsp, and add more as needed to soak up all the juices and oil) Continue cooking for at least 3-4 minutes to take away the raw flour taste, then add the soup, and black pepper. Reduce heat to low, and cook about 8 minutes, stirring frequently. Stir in sour cream, and cook, stirring frequently until heated through. Serve over egg noodles.