1 lb. boneless beef sirloin steak, cut into thin strips
1 onion, cut into thin wedges
1 Tbsp. oil
1 can (14.5 oz.) fat-free reduced-sodium beef broth
1 can (8 oz.) mushroom pieces and stems, undrained
4 cups egg noodles, uncooked
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
Cook meat and onions in hot oil in large skillet on medium-high heat 10 min. or until meat is evenly browned, stirring frequently.
Add broth, mushrooms and noodles; stir. Bring to boil; cover. Simmer on medium-low heat 10 to 12 min. or until noodles are tender.
Stir in sour cream; cook 2 min. or until heated through, stirring occasionally.
Vegetable Beef Stroganoff
Omit mushrooms. Prepare as directed, adding 3 cups fresh or frozen cut-up vegetables along with the noodles.
Make it Easy
For easier handling, partially freeze the steak before cutting it into strips.
Add 2 tsp. Worcestershire sauce to the cooked meat mixture along with the broth, mushrooms and noodles. Garnish with chopped fresh parsley before serving.