1 lb. beef sirloin steak, cut into strips
1 medium onion, cut into thin wedges
1 Tbsp. oil
1 can (8 oz.) mushroom pieces and stems, undrained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
Brown steak with onion in hot oil in large skillet.
Stir in 1-1/2 cups water, mushrooms and liquid, the bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender.
Stir in sour cream; cook an additional 2 min., stirring occasionally.
Try serving with cooked baby carrots and a quick bagged salad tossed with your favorite KRAFT Dressing, such as CATALINA.
Make it Easy
Cut steak into strips when partially frozen for easier handling.
Add 2 tsp. Worcestershire sauce with water. Garnish with chopped fresh parsley, if desired.