Step 1) Heat corn oil in large skillet over medium-high heat. Stirring frequently, cook beef, half at a time, removing from skillet as it browns.
Step 2) Add mushrooms and onion; cook, stirring frequently, for 5 minutes.
Step 3) Stir in beef broth, ketchup, salt and pepper.
Step 4) Stir corn starch, dry mustard and wine together in a small bowl until smooth; pour into skillet. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Return beef to skillet; cook 1 minute.
Step 5) Remove skillet from heat. Stir in sour cream. Serve over egg noodles.