Campbell's Kitchen Beef Stroganoff

Ingredients

• 10.8 ounce cream of mushroom soup fat free 98% canned
• 4 cups egg noodles hot cooked
• 4 servings parsley fresh chopped
• 1 medium onion chopped
• 0.5 teaspoon paprika 
• 0.5 cup cream sour
• 1 pound top round boneless
• 2 tablespoons vegetable oil 

Equipment

• frying pan

Directions

1. Slice beef into very thin strips.
2. Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.
3. Add remaining oil.
4. Add onion and cook over medium heat until tender.
5. Pour off fat.
6. Add soup and paprika.
7. Heat to a boil. Stir in sour cream and return beef to skillet.
8. Heat through.
9. Serve over noodles.
10. Sprinkle with parsley.