Easy Beef Stroganoff

Trim roast of any fat and cut into bite-sized cubes. Sprinkle with tenderizer & season to taste. (I usually let meat sit in a ziplock baggie at this point for several hours) In a large, deep skillet over medium-high heat, saute` meat with diced onion and mushrooms, stirring constantly until meat is mostly cooked through. Add in both cans cream of mushroom soup & stir well. Turn heat down to medium & heat through. Add in both sour cream tubs and mix well. Allow to get hot through. Meanwhile, in seperate pot, cook egg noodles according to pkg. directions. Drain and keep warm. When stroganoff is hot, serve over egg noodles.