4 cups Uncooked, medium egg noodles
1 cup Beef broth
1 Tbsp Worcestershire sauce
1 tsp Balsamic vinegar
2 tsp Tomato paste
1 tsp Salt, divided
1/4 tsp Black pepper, divided
Cooking spray
1 lb Boneless sirloin steak
1 cup Chopped onion
8 oz Sliced mushrooms
3 Tbsp All purpose flour
1/2 cup Reduced fat sour cream
1/4 cup Chopped parsley
1. Cook pasta according to package directions omitting salt & fat.
2. While pasta cooks, combine broth, Worcestershire sauce, vinegar, tomato paste, ½ tsp salt and 1/8 tsp pepper in a medium bowl, stirring with a whisk.
3. Heat a large pan coated with cooking spray over medium high heat. Sprinkle beef with ½ teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 3-1/2 minutes on each side or until desired degree of doneness. Remove beef from pan
4. Add onion and mushrooms to pan; sauté 3 minutes or until mushrooms are tender. Stir in flour; cook 1 minute, stirring constantly. Stir in broth mixture; cook 1 minute or until slightly thick, stirring constantly.
5. Cut beef into thin strips; return to pan. Stir in pasta, sour cream, and parsley; cook 1 minute or until thoroughly heated.
