1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup
1/2 cup nonfat sour cream
4 1/2 cups cooked egg noodles (cooked without salt or fat)
How to Make It
Trim fat from steak; cut steak into thin slices. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; saute 5 minutes. Add onion and mushrooms; saute 5 minutes. Reduce heat to medium-low. Add wine, salt, and pepper; cook 2 minutes. Combine soup and sour cream; stir into steak mixture. Cook until thoroughly heated. Serve over noodles.