- 1 tablespoon vegetable oil
- 1 pound boneless beef sirloin steak, cut into 1/2 inch strips
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1 (10.5 ounce) can Campbell's® Condensed Beef Broth
- 1 cup water
- 2 teaspoons Worcestershire sauce
- 3 cups uncooked corkscrew-shaped pasta
- 1/2 cup sour cream
- Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
- Add soup, broth, water, Worcestershire and pasta. Heat to a boil. Cook over medium heat 15 minutes or until pasta is done, stirring often. Add sour cream. Heat through.