Cut the chuck roast into 1-inch cubes.

Chop the onions.

In a large saucepan or Dutch oven, melt butter over medium heat.

Add beef and onions to the saucepan.

Cook until the meat is browned.

Add tomato sauce, sugar, paprika, Worcestershire sauce, salt, caraway seeds, dill weed, pepper, and garlic powder to the saucepan.

Bring the mixture to a boil.

Reduce heat to low.

Cover and simmer for 1 3/4 hours, or until meat is tender.

Remove from the heat.

Stir in sour cream.

Serve hot over cooked noodles.