What You’ll Need
1 tablespoon vegetable oil
1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into thin strips
1 each medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or Campbells® Healthy Request® Condensed Cream of Mushroom Soup
3/4 cup reduced fat (2%) milk
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked,drained
1 tablespoon chopped fresh parsley
How to Make It
1 Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
2 Reduce the heat to medium. Add the onion to the skillet and cook until it’s tender.
3 Stir the soup, milk, paprika and black pepper in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.