Guilt Free Beef Stroganoff

• 1 lb boneless beef top sirloin steak, well trimmed and thinly sliced across the grain
• 1 small onion, chopped
• 1 lb sliced fresh mushrooms
• 1 (10 3/4 ounce) can reduced-fat cream of mushroom soup
• 1 cup dry white wine
• 14 teaspoon black pepper
• 1 lb uncooked No Yolks egg noodle substitute
• 12 cup low-fat sour cream
• 2 tablespoons chopped fresh parsley

1. Coat a nonstick skillet with nonstick cooking spray, add the steak and onion and brown over medium high heat for 5-7 minutes, or until no pink remains in the steak and the onions are tender, stirring occasionally.
2. Add the mushrooms and cook for 3 minutes or until tender, reduce the heat to medium low and stir in the soup, wine, and the pepper; simmer for 25 minutes, or until the steak is tender.
3. Prepare the noodles according to the package directions, omitting the salt; drain, then set aside and cover to keep warm.
4. Add the sour cream and parsley to the steak mixture, and cook for 1 minute, or until heated through; do not boil, serve over the warm noodles.

boneless beef, onion, mushrooms, cream of mushroom soup, white wine, black pepper, no yolks egg, lowfat sour cream, parsley

Taken from www.food.com/recipe/guilt-free-beef-stroganoff-99936 (may not work)