1Slice steak into bite size pieces and cook over medium heat with a table spoon of olive till done. Remove from pan and set aside. Add Egg noodle to 3 quarts of boiling water and boil for about 12 minutes
2Saute the green pepper and onions together in pan till tender. Add steak and cooked noodles to pan and lower the heat to simmer.
3Add mushroom soup, sour cream and teriyaki suace to the pan and stir til smooth and creamy. Cook over low heat for about 20 minutes.
4My family loves sour cream and teriyaki sauce so I always add a bit extra. I also make Parker House rolls to help soak up the juices on the plate.