Lean Beef Stroganoff

Directions

1. 1
   Place beef in freezer to make it easier to slice.
2. 2
   Prepare egg noodles according to package directions; drain, butter, and keep warm.
3. 3
   Meanwhile, take beef out of freezer and cut steak lengthwise in half.
4. 4
   Then, with knife held in slanting position almost parallel to the cutting surface, slice each half across width into 1/8-inch thick slices.
5. 5
   Thickly slice the mushrooms and coarsely chop onion.
6. 6
   In a 12-inch nonstick skillet over high heat, cook the meat, stirring quickly and constantly, until browned, about 2 minutes; remove to plate or bowl (it may be necessary to brown the beef in two batches).
7. 7
   In same skillet over medium-high heat, in hot oil, cook mushrooms and onion until tender.
8. 8
   In a cup, mix flour with 1/2 cup water; stir into mushroom mixture with beef broth, Worcestershire, salt and sugar.
9. 9
   Over high heat, heat to boiling.
10. 10
    Reduce heat to medium and cook until mixture thickens slightly.
11. 11
    Return beef to skillet; heat through.
12. 12
    Spoon noodles onto a large platter.
13. 13
    Spoon beef mixture over noodles.
14. 14
    Sprinkle with chopped parsley.
15. 15
    Pass light sour cream to spoon over each serving.