Brown meat in oil and water, with the lid on a large, heavy pot. Add spices, including garlic, and bring to a boil, then reduce heat and simmer on low, covered, for about an hour.
Sauté onions, carrots and celery in a separate pan to tender-crisp and add to meat mixture. Add mushrooms and simmer for 10 more minutes on low. Remove bay leave.
Combine sour cream, flour and warm water. Mix until smooth with a whisk or hand mixer. Add to meat mixture in large pot and increase temperature to medium-high. Stir until thickened. Do not boil.
Serve over cooked, hot noodles.
Note: Dad called for beef bouillon in his original recipe. However, you can achieve the same effect if you brown meat in oil and water, with the lid on. This keeps all the flavour-filled juices from the beef from evaporating and being wasted. If you brown the meat in just oil, the traditional way, you will need to add more flavour from either 2 tsp beef bouillon powder or 2 cubes.