- 12 ounces boneless beef top sirloin (about 1 in. thick), trimmed of fat
- 4 ounces thin-sliced mushrooms
- 1 large onion, thinly sliced
- 2 tablespoons Hungarian or domestic paprika
- 8 ounces dried wide egg noodles
- 1 cup beef broth
- 1 tablespoon cornstarch
- 1 cup Lucerne Nonfat or Low-Fat Sour Cream
- Salt and pepper
- 2 tablespoons chopped parsley
- Cut beef across the grain into bite-size 1/8-inch-thick slices.
- Place a wide nonstick frying pan over high heat. When pan is hot, add beef and stir-fry until lightly browned (2 to 3 minutes). Pour beef into a bowl. Add mushrooms to pan and cook, stirring often, until browned (3 to 4 minutes); add to beef.
- Add onion to pan and stir until lightly browned (about 2 minutes). Reduce heat to medium and stir paprika into onion.
- Meanwhile, in a 4- to 6-quart pan, bring about 3 quarts water to a boil over high heat; stir in noodles and cook, uncovered, until barely tender to bite (4 to 5 minutes); or cook noodles according to package directions. Drain and place on a large, deep platter; keep warm.
- In a small bowl, mix broth and cornstarch; add to onion mixture in pan and stir just until mixture boils (about 2 minutes).
- Return beef and mushrooms to pan, stirring until hot (about 1 1/2 minutes). Add sour cream and stir just until heated through (about 1 minute). Season to taste with salt and pepper.
- Spoon beef mixture over hot noodles. Sprinkle with parsley.