Tender Beef and Noodles

1 boneless beef chuck roast (2 to 2-1/2 pounds), cut into 1-inch cubes
2 large onions, chopped
3 tablespoons butter or margarine
1 can (8 ounces) tomato sauce
2 teaspoons sugar
2 teaspoons paprika
2 teaspoons Worcestershire sauce
1 to 2 teaspoons salt
1-1/2 teaspoons caraway seeds
1 teaspoon dill weed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup (8 ounces) sour cream
Hot cooked noodles

In a large saucepan or Dutch oven, cook beef and onions in butter until the meat is browned. Add the next nine ingredients; bring to a boil.

Reduce heat; cover and simmer for 1-3/4 to 2 hours or until meat is tender. Remove from the heat; stir in sour cream. Serve over noodles. Makes 4-6 servings.