Sauté the onion in butter in a skillet until softened.

Remove the onion from the skillet and set aside.

Brown the ground beef in the same skillet.

Return the sautéed onion to the skillet with the ground beef.

Lay the dry noodles over the meat and onion mixture without stirring.

In a separate bowl, mix the tomato juice with salt, celery salt, Worcestershire sauce, and pepper.

Pour the tomato juice mixture over the noodles, meat, and onion in the skillet.

Cover the skillet and simmer for 15 minutes.

Stir the mixture.

Cover the skillet again and simmer for another 15 minutes.

Remove the skillet from heat.

Stir in the sour cream until well combined.

Heat the stroganoff gently, being careful not to boil.

Serve hot.