In a pan, heat the vegetable oil to a medium-high temperature.
Add the chuck roast pieces and cook for 1 to 2 minutes or until brown, stirring occasionally.
Remove the meat from the heat and set aside.
In the same pan, add chopped onions and cook until tender and a little bit brown.
Add meat, Campbell's mushroom soup, water, Worcestershire sauce, and garlic powder to the pan.
Reduce the heat to low, stir and mix all the ingredients together.
Simmer for 1 or 1 1/2 hours or until the meat is tender.
Add sour cream and toss and combine with a wooden spoon once the meat is cooked.
On low heat, cook for a few minutes.
Your stroganoff is ready to serve.