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In a large nonstick skillet melt butter over medium-high heat.
Add diced onion (and sliced mushrooms, if using) and cook until mushrooms are soft and onion is translucent.
Remove from skillet and set aside on a plate.
Add ground beef to skillet. Cook and crumble until brown. Drain any grease.
Sprinkle flour over beef, then pour in beef broth.
Stir and continue to cook until mixture thickens.
Add the onions and mushrooms back into skillet then gently stir in sour cream.
Season with salt and pepper to taste. Let simmer over low heat for another 5 minutes until heated through.