INGREDIENTS
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3 ounces wide egg noodles
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10 ounces lean boneless beef loin, cut into 1/2" strips
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2 medium onions, thinly sliced
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2 cups small whole white mushrooms, woody ends removed
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1 tablespoon + 1 teaspoon reduced-calorie tub margarine
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1 tablespoon + 1 teaspoon all-purpose flour
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1 cup low-sodium beef broth
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1 teaspoon prepared mustard
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1/2 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/4 cup light sour cream
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4 fresh flat-leaf parsley sprigs, to garnish
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