Best Beef Stroganoff

16 oz pkg egg noodles
2 tablespoons butter
2 onions, finely chopped
2 cloves garlic, minced
8 oz fresh mushrooms, thinly sliced
1 pound beef, cut into thin strips
14 oz can beef broth
1/4 cup red wine
2 to 3 Tbsp lemon juice
2 Tbsp all-purpose flour
2 Tbsp cold water
8 oz sour cream

Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in broth, wine and lemon juice. Bring to a boil.
In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

This is from allrecipes.com, with some inconsequential changes made by yours truly. It's really, really good!