This is from the Once A Month Cookbook.

Savory Beef

2 pounds beef round tip steak (used hamburger)

Freshly ground black pepper to taste (mine was McCormick)

1 cup sliced fresh mushrooms (used canned)

1 sliced onion

(I added minced garlic because I like it)

3 tablespoons vegetable oil

3 tablespoons all-purpose flour

2 cups water (didn't use ~ see next comment)

2 beef bouillon cubes (used 2 cups Swanson's Beef Broth)

2 tablespoons tomato paste

1 teaspoon dry mustard

1/4 teaspoon dried oregano leaves (used more than I should have)

1/4 teaspoon dill weed (didn't have)

2 tablespoons Worcestershire sauce (definitely would cut this to 1 tbs)

1 8-ounce package wide egg noodles (used 12-ounces)

Sprinkle Parmesan or shredded cheese on top

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Boil water for the egg noodles. When water is boiling, add the noodles and cook according to package directions.

If you are using beef round tip steaks, then cut into 2 inch long pieces. Sprinkle with pepper and set aside. In heavy skillet, saute mushroom, onion and garlic in oil and then remove. Put meat in the same skillet and cook until all sides are brown but still rare in the center. Remove meat and set aside.

Blend flour into the drippings in skillet, gradually adding water and beef bouillon. Bring to a boil; stir constantly until smooth and just a little thick. Mix in tomato paste, dry mustard, oregano, dill weed and Worcestershire sauce. Stir the meat, mushrooms, onion and garlic into the sauce.

Now what I did as I was using hamburger and wasn't going to put this into the freezer for later use, was to saute the mushrooms, onion, garlic in oil. Set aside. Add the flour to skillet of oil/drippings, then add tomato paste, dry mustard, oregano, dill weed and Worcestershire sauce. Stired this altogether and then set it aside. Then I cooked my hamburger in the skillet drippings, adding pepper and salt at that time. 

Because I knew Joshua wouldn't be impressed with the sauce, I served it similar to spaghetti. Noodles on bottom, followed by hamburger and then sauce.