In a large nonstick skillet, sauté the onions and mushrooms over medium heat until tender, about five minutes. Add the beef and continue to cook for another five minutes or until the beef is tender and browned; drain well. In a small bowl, whisk together the soup, beef broth, and flour. Stir soup mixture into the beef cooking in the skillet. Cover and reduce heat, cooking until sauce is thickened and beef is cooked through. Remove from heat and stir in the sour cream until combined. Serve over hot cooked noodles.
Dietitians tip: For a healthier version, use light sour cream or plain yogurt instead of full fat sour cream, and try whole wheat or yolkless egg noodles.
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