Cream Cheese Steak Stroganoff

• 1 (8 ounce) package farfalle (bow-tie) pasta
• 2 teaspoons olive oil
• 1 teaspoon butter
• 1 (6 ounce) package sliced white mushrooms
• 1/4 cup French-fried onions
• 1 clove garlic, minced
• 1/2 (8 ounce) package cream cheese, cubed
• 1/3 cup white wine
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 beef bouillon cube
• 1/2 teaspoon dried parsley
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon smoked paprika
• 3/4 pound cooked steak, thinly sliced
• 1/4 cup milk, or as needed
• freshly ground black pepper to taste

1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl.
2. Heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes.
3. Stir cream cheese, white wine, tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.
4. Pour sauce over pasta and toss to coat. Season with black pepper.

pasta, olive oil, butter, white mushrooms, onions, clove garlic, cream cheese, white wine, tomato paste, lemon juice, cornstarch, parsley, salt, paprika, milk, freshly ground black pepper

Taken from www.allrecipes.com/recipe/234486/cream-cheese-steak-stroganoff/ (may not work)