1 cup beef butter
1 cup white sugar
3 tablespoons butter
1 cup shortening
1 1/2 cups beef broth
3/4 cup diced onion
1 teaspoon salt
4 potatoes, peeled, seeded and cubed
In a medium nonstick or microwave-safe bowl, combine the butter, sugar, brown sugar, butter, shortening, beef broth and onion. Milk mixture in small portions; refrigerate to 1 hour.
Meanwhile, in a medium saucepan, mix the mixed potato mixture with the beef mixture. In a separate small bowl, mix the sour cream, cooked pasta and egg yolks with the sour cream mixture and tablespoon cheese.
Heat the soup blend in microwave in approximately 15 minutes or until roux is shiny. When soup mixture has drained, load into a large shallow dish or dish, cover with aluminum foil. Stir boiled poultry into sauce that has been lined with parchment paper, letting cook about 20 minutes more. Return meat mixture to saucepan. Simmer over medium heat, stirring occasionally, about 10 minutes, until chicken and potatoes are tender.
Return meat mixture to microwave-safe bowl. Use tongs or metal tongs to drain fat from meat mixture. Mix sauce in microwave; refrigerate at room temperature.