boneless sirloin steak cut into strips
chicken broth, low salt
plain lowfat yogurt
In a large nonstick skillet, heat oil over medium-high heat.
Add beef; saute until browned, about 2 minutes.
In same skillet over medium-high heat, cook mushrooms and 1/4 cup of broth for 5 minutes.
Add the onion and garlic; saute for 3 minutes.
Stir in paprika until well blended.
Add the remaining broth; cook for 4 minutes.
While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.
In a small bowl, combine sour cream and yogurt.
Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently.
Stir sour cream mixture into skillet; heat through.
Drain the noodles in a colander.
Place on serving plates and top with beef mixture.
Sprinkle with dill and serve immediately.