2 Tbsps vegetable oil
1 lb boneless beef round, cut into 1-inch cubes
1/2 cup chopped onion
14 1/2 ozs beef broth
1 Tbsp Worcestershire sauce
1 cup (about 8 oz.) sliced fresh mushrooms
1 cup sour cream
1/4 cup all purpose flour
6 oz Light 'n Fluffy® Wide Egg Noodles

Cooking Directions:

1. In a large skillet, heat oil over medium-high heat.

2. Sauté beef and onions until meat is browned. Add broth and Worcestershire sauce. Cover, reduce heat and simmer 1 hour, or until meat is tender.

3. Add mushrooms and cook 5 minutes.

4.  In a small bowl, combine sour cream and flour. Stir mixture into meat. Cook 5 minutes, stirring frequently, until sauce is thickened.

5. Meanwhile, cook noodles according to package directions. Serve stroganoff over noodles.