Susan's Beef Stroganoff

Heat a large skillet over medium heat. Cook beef in hot skillet stirring occasionally until some of the fat from the meat renders 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned about 5 minutes more.

Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated about 90 minutes.

Stir cream of mushroom soup into the beef mixture; continue cooking until heated through 5 to 7 minutes.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water stirring occasionally until cooked through but firm to the bite about 5 minutes; drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.