Beef Stroganoff with Mushrooms

½ (1-pound) package Anthony’s® Extra Wide Egg Noodles
¼ 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
½ cup sour cream
Chopped parsley, optional

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. Reduce heat to medium. Add flour; cook and stir 1 minute. Add water and bouillon; cook and stir until thickened and bubbly. Stir in sour cream; heat through. (Do not boil). Serve with hot noodles. Garnish with parsley if desired.

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