Mushroom Beef Stroganoff
Ingredients
- 12 ounces medium no-yolk egg noodles
- 1 teaspoon vegetable oil
- 3/4 pound beef tenderloin or top round, trimmed of all visible fat and cut crosswise into thin strips
- 1/4 teaspoon salt
- 1 small onion, quartered and thinly sliced
- 1/2 pound mushrooms, stems removed and caps sliced
- 1 1/2 tablespoons unbleached or all-purpose flour
- 1 can (14 1/2 ounces) fat-free reduced-sodium beef broth
- 1 teaspoon worcestershire sauce
- 1/4 cup (2 ounces) fat-free sour cream
- 2 tablespoons chopped fresh parsley
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