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Mushroom Stroganoff

1 onion, sliced
8 oz mushrooms, sliced
1 clove garlic, minced
1 tbsp vegetable oil
1 tbsp butter
2 tbsp ketchup
1 tsp Worcestershire sauce
1 – 14 oz can beef broth
3 tbsp flour
1 c sour cream
4 c cooked egg noodles

Sauté onion, mushrooms and garlic in oil and butter. Stir in ketchup, Worcestershire sauce and 2/3 of the beef broth. Simmer until heated through. Blend flour with remaining broth; add to mushroom mixture. Bring to boil. Cook for 1 minute, stirring constantly; reduce heat. Add sour cream. Cook until heated through. Serve over noodles. Serves 4.