Cooking Directions

• Heat the oil in a 12-inch nonstick skillet over medium-high heat. Season the beef as desired.  Add the beef and cook until well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender-crisp.
• Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cover and cook for 10 minutes or until the noodles are tender.
• Stir the sour cream in the skillet and cook until the mixture is heated through.  Season to taste.  Sprinkle with the parsley, if desired.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
• 1 medium onion, chopped (about 1/2 cup)
• 3 cloves garlic, minced
• 1 teaspoon dried parsley flakes
• 1.75 cups Beef Broth
• 6 ounces sliced mushrooms (about 2 cups)
• 4 ounces (about 3 cups) uncooked medium egg noodles
• 0.5 cup sour cream
• 1 tablespoon chopped fresh parsley