- 1 1/2 pounds lean sirloin steak, cut into 1-inch long strips, 1/4-inch thick
- 1 medium onion, chopped
- 2 1/2 tablespoons flour
- 1 cup sliced mushrooms
- 1 (14.5 ounce) can nonfat beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1 cup fat-free sour cream
- 4 cups cooked egg noodles
- Brown the beef and onion in a large nonstick skillet. Add the flour to the skillet and stir the beef until coated. Add the mushrooms, broth, mustard, paprika, and sour cream to the mixture, stirring constantly until the sauce develops a creamy consistency. Serve over noodles.