Weeknight Beef Stroganoff

• 12 cup onion, sliced
• 1 cup water
• 1 34 cups beef broth
• 8 ounces uncooked wide egg noodles
• 1 cup frozen peas
• 1 teaspoon paprika
• 12 lb roast beef, cooked and cut into thin bite-size strips
• 8 ounces sour cream
• 2 medium green onions, sliced, if desired

1. Spray 12-inch skillet or 5-quart Dutch oven with cooking spray; heat over medium-high heat.
2. Add onion; cook and stir 2 to 3 minutes or until crisp-tender.
3. Stir in water, broth, uncooked noodles, frozen peas and paprika.
4. Heat to boiling.
5. Reduce heat to medium-low; cover and simmer 6 to 8 minutes, stirring occasionally, until noodles are desired doneness and liquid is almost absorbed.
6. Stir in beef and sour cream.
7. Cook 1 to 2 minutes longer, stirring constantly, just until hot.
8. Sprinkle with green onions.

onion, water, beef broth, egg noodles, frozen peas, paprika, beef, sour cream, green onions

Taken from www.food.com/recipe/weeknight-beef-stroganoff-360054 (may not work)