- 1 tablespoon vegetable oil
- 1 pound boneless beef sirloin steak, 3/4-inch thick, cut into very thin strips
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried parsley flakes
- 1 3/4 cups Swanson® Beef Broth or Swanson® Beef Stock
- 6 ounces sliced mushrooms
- 3 cups uncooked medium egg noodles
- 1/2 cup sour cream
- Chopped fresh parsley
- Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender-crisp.
- Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to low. Cover and cook for 10 minutes or until the noodles are tender.
- Stir the sour cream in the skillet and cook until the mixture is hot. Garnish with the parsley.