What You'll Need
1 tablespoon vegetable oil
1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into thin strips
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
3/4 cup milk
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked and drained
1 tablespoon chopped fresh parsley
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Reduce the heat to medium. Add the onion to the skillet and cook until it's tender.
Stir the soup, milk, paprika and black pepper in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.