Beef Stroganoff

• 1/2 (1-pound) package Heartland Wide Egg Noodles
• 1/4 cup margarine or butter
• 1 (1-pound) sirloin steak, cut into thin strips
• 2 cups (8 ounces) sliced fresh mushrooms
• 1 medium onion, sliced
• 2 tablespoons flour
• 1 cup water
• 1 tablespoon beef-flavor instant bouillon
• 1/2 cup sour cream
• Chopped parsley, optional

1. Cook noodles as package directs; drain. In large skillet, over medium-high heat, cook and stir steak, mushrooms and onion in margarine until steak is browned and vegetables are tender.
2. Reduce heat to medium. Add flour; cook and stir 1 minute.
3. Add water and bouillon; cook and stir until thickened and bubbly.
4. Stir in sour cream; heat through. (Do not boil).
5. Serve with hot noodles.
6. Garnish with parsley if desired.

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