Grandma's Stroganoff

There are three foods that I will forever associate with my Grandma Wilma (there's a name that's hard to pass on to your children.  We used her middle name Rose instead for our oldest Maddie-Rose.  Maddie-Wilma just didn't have the same ring).  They are homemade Mac & Cheese, Vegatable Beef Soup (which I called Grandma Soup & only later in life realized that it had an official name & was made by other people in the world) & my favorite of her's, Beef Stroganoff.

 This is comfort food at its finest.  My Grandma's stroganoff had a bit of a twist that was uniquely hers.  For one, she used ground beef instead of strips of steak.  Secondly, she always threw in a secret ingredient...

... for great tasting stroganoff you've got to put in a can of diced tomatoes (okay, so maybe it's not that secret of an ingredient).  It takes the flavor to a whole new level.  Don't be shy, throw those tomatoes in!  This dish is hearty, flavorful, & appeases to youngin's as well.  My last bonus I'll give you for this dish is that is easy & quick to make.  Serve it with some salad or green beans & you'll have a completely down home & yummy meal that everyone will enjoy.  Here it is, straight from my Grandma's recipe box...
Ingredients
1 lb. ground beef/elk/deer
2 tablespoons butter
1/2 lb. mushrooms, washed & sliced
1 medium onion, minced
1 1/2 cups beef broth
2 tablespoons ketchup
1 garlic clove, minced
1 teaspoon salt
1 can diced tomatoes
3 tablespoons flour
1 cup sour cream
16 ounces Rotini noodles
Directions
In large skillet melt butter.  Add onions & mushrooms, cook for 3 minutes.  Add ground beef & cook until meat is cooked through.  Reserving 1/3 cup of the broth stir in remaining broth, ketchup, garlic, salt & tomatoes.  Cover & simmer for 15 minutes.
Meanwhile cook noodles until al dente.  Blend reserved broth & flour.  Stir flour mixture into meat mixture & heat to boiling stirring constantly.  Reduce heat & stir in sour cream.  Cook until heated through.  Pour over noodles & serve immediately.  Enjoy!

*Some folks are extremely adverse to mushrooms.  I wouldn't suggest it, but if you must omit them I think this dish would still be wonderful.