1 tbsp

Butter or margarine

3/4 cup

Chopped onion

3/4 lb

Boneless beef sirloin or flank steak, cut into thin strips

1 tsp

Instant beef bouillon or 1 cube dissolved in 2/3 cup HOT water

3/4 cup


1 1/2 tbsp

All purpose flour

1 1/2 tbsp

Worcestershire sauce

1 1/2 cups (2, 4 oz can)

Sliced mushrooms, drained

7 1/2 cups (12 oz) Wide egg noodles, uncooked

1 cup

Light dairy sour cream



1.  In a large skillet, melt butter then add onion. Cook 5 minutes.

2.  Add beef, then cook until just done.

3.  In a bowl, stir together bouillon, milk, flour and Worcestershire.

4.  Pour mix into skillet.

5.  Add mushrooms and heat to boiling, then reduce heat to low.

5.  In a second pot cook the noodle according to package instructions, then drain.

6.  Stir the sour cream into the beef mixture.

7.  Spoon over hot noodles.

8.  Sprinkle with parsley if desired