Beef Stroganoff II

Ingredients

• 10.8 ounce cream of mushroom soup canned
• 8 ounce extra wide egg noodles 
• 1.5 tablespoons flour all-purpose
• 0.1 teaspoon pepper black
• 1  onion chopped
• 0.3 teaspoon paprika 
• 0.8 teaspoon salt 
• 1 pound sirloin steak cut into bite size strips
• 1.3 cups cream fat free sour

Equipment

• frying pan

Directions

1. Brown the beef strips in a large skillet over medium high heat and drain excess fat.
2. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
3. Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
4. Prepare egg noodles according to package directions.
5. Serve beef mixture over the egg noodles.