Cooking Directions

• Stir the cornstarch and 1 cup broth in a small bowl until the mixture is smooth.
• Cook the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Stir the remaining broth, garlic powder, sugar, tomatoes, onion and celery in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook until it's cooked through. Serve the beef mixture over the noodles.

Ingredients

• 3 tablespoons cornstarch
• 1.75 cups Swanson® Beef Broth
• 1 pound boneless beef top round steak, 3/4-inch thick, cut into very thin strips
• 0.5 teaspoon garlic powder
• 0.5 teaspoon sugar
• 1 cup cut-up canned whole tomatoes
• 1 medium onion, cut into wedges
• 1 stalk celery, sliced (about 1/2 cup)
• 4 cups medium egg noodles, cooked according to package directions without salt