Cooking Directions

• Season the beef with the black pepper.Heat the oil in a 10-inch skillet over medium-high heat.  Add the beef and cook until well browned, stirring often.  Remove the beef from the skillet.  Pour off any fat.Reduce the heat to medium. Add the onion and cook until tender.Stir in the soup, water, sherry, if desired, and tomato paste and heat to a boil.  Return the beef to the skillet and cook until the beef is cooked through.  Remove the skillet from the heat.  Stir in the yogurt.  Serve the beef mixture over the noodles and sprinkle with the parsley.

Ingredients

• 1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into 2-inch pieces0.125 teaspoon cracked black pepper1 tablespoon vegetable oil1 medium onion, finely chopped (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup water0.25 cup dry sherry1 tablespoon tomato paste0.25 cup plain yogurt8 ounces (about 4 cups) uncooked medium egg noodles, cooked and drained1 tablespoon chopped fresh parsley