Creamy Beef and Noodles

So this recipe is supposed to make 4 servings but me and portion control. So D and I just each eat 2 servings. It is a take on Beef Stroganoff. I like it a lot. It is a bit of a pain to keep clearing out the frying pan, but oh well. It tastes good, so I'll continue to make it (yes you read it right, I made it,).

Creamy Beef and Noodles

POINTS® Value: 11 Servings: 2

Ingredients

• 3 oz uncooked egg noodles
• 10 oz raw lean flank steak
• 2 medium onion(s)
• 2 cup mushroom(s)
• 1 cup Swanson Beef Broth Reduced Sodium
• 1 tsp margarine
• 1 Tbsp margarine
• 1 Tbsp all-purpose flour
• 1 tsp all-purpose flour
• 1 tsp mustard
• 1/2 tsp table salt
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/4 cup fat-free sour cream

Instructions

1. In a big pot of boiling water, cook the noodles for 5-6 minutes. Set aside.

2. Meanwhile, cut the steak into 1/2 inch pieces. In a large pan on medium-high heat, cook for 3 minutes. Transfer meat to bowl and keep warm.

3. Wipe pan clean. Spray with cooking spray. Cut 2 onions thinly and saute in pan for 7 minutes. Add precut mushrooms and saute for 6 more minutes. Transfer veggies to meat bowl.

4. In same pan, melt margarine, and add flour. When browned, slowly add beef broth, mustard, salt, paprika,, and pepper. Whisk constantly for 4 minutes. Add sour cream and stir well.

5. Add meat mixture and noodles.

6. Serve.