Beef Stroganoff with Mushrooms

• 220 g wide egg noodles, uncooked
• 2 Tbsp. oil, divided
• 1 lb. (450 g) beef flank steak, cut into 1-inch strips
• 1 onion, thinly sliced
• 2 cups button mushrooms, sliced
• 1 cup 25%-less-sodium beef broth
• 1/4 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1 Tbsp. Dijon mustard
• 2 Tbsp. chopped parsley

1. Cook pasta in boiling water according to package directions, omitting salt.
2. Meanwhile, heat 1 Tbsp.
3. oil in large skillet on medium-high heat.
4. Cook steak 2 to 3 min.
5. or until evenly browned.
6. Remove from skillet; cover to keep warm.
7. Add remaining oil and onions to skillet; cook on medium heat 3 min.
8. or until onions are soft and translucent, stirring occasionally.
9. Stir in mushrooms; cook 5 min., stirring occasionally.
10. Add broth; bring to boil.
11. Add cream cheese spread and mustard; cook 1 to 2 min.
12. or until melted, stirring frequently.
13. Add steak to skillet; cook 3 to 5 min.
14. or until heated through.
15. Stir in parsley.
16. Serve over noodles.

wide egg noodles, oil, onion, button mushrooms, philadelphia, mustard, parsley

Taken from www.kraftrecipes.com/recipes/beef-stroganoff-mushrooms-172189.aspx (may not work)