Red River Beef Stroganoff

2 lbs sirloin steak, cut into thin strips
1/4 cup all-purpose flour
1/2 cup butter or margarine, divided
2 large onion, chopped
1 can (10.5 oz) beef broth
1 tsp dried basil
Salt and pepper to taste
1 jar (4.5 oz) sliced mushrooms, drained
1 Tbsp Worcestershire sauce
1 cup (8 oz) sour cream
Cooked rice or noodles

Dredge meat in flour.  In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender.  Remove and set aside.  Melt remaining butter and brown meat on all sides.  Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions.  Cook until mixture thickens, about 5 minutes.  Just before serving, stir in sour cream.  Heat through, but do not boil.  Serve over rice or noodles.