Beef Stroganoff with Mushrooms

• 1/2 lb. wide egg noodles, uncooked
• 2 Tbsp. oil, divided
• 1 lb. beef flank steak, thinly sliced Safeway 1 lb For $5.99 thru 02/09
• 1 onion, thinly sliced
• 2 cups sliced fresh mushrooms
• 1 cup fat-free reduced-sodium beef broth
• 1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 Tbsp. GREY POUPON Dijon Mustard
• 2 Tbsp. chopped fresh parsley

1. Cook noodles as directed on package, omitting salt.
2. Meanwhile, heat 1 Tbsp.
3. oil in large skillet on medium-high heat.
4. Add meat; cook and stir 2 to 3 min.
5. or until lightly browned.
6. Remove from skillet; cover to keep warm.
7. Add remaining oil and onions to skillet; cook and stir on medium heat 3 min.
8. Add mushrooms; cook 5 min., stirring occasionally.
9. Stir in broth.
10. Bring to boil.
11. Add cream cheese spread and mustard; simmer on medium-low heat 1 to 2 min., stirring constantly.
12. Return meat to skillet; cook and stir 3 to 5 min.
13. or until heated through.
14. Serve over noodles; sprinkle with parsley.

wide egg noodles, oil, beef flank steak, onion, mushrooms, beef broth, philadelphia chive , poupon, parsley

Taken from www.kraftrecipes.com/recipes/beef-stroganoff-mushrooms-182589.aspx (may not work)