Quick Beef Stroganoff

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 4 ounces extra wide egg noodles uncooked
• 1 pound flank steak trimmed
• 5 teaspoons flour all-purpose
• 2 tablespoons flat-leaf parsley fresh chopped
• 3 tablespoons green onions thinly sliced
• 0.5 teaspoon kosher salt 
• 1 cup lower-sodium beef broth divided
• 6 ounce pre exotic mushroom blend 
• 1 cup onion chopped
• 0.3 teaspoon paprika hot
• 0.3 cup cup heavy whipping cream fat-free sour
• 6.5 cups water divided

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Bring 6 cups water to a boil in a large saucepan.
2. Add noodles; cook 5 minutes or until al dente.
3. Drain.
4. Cut beef across the grain into 1/4-inch-wide strips; cut strips into 2-inch pieces.
5. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
6. Add beef to pan; saut 4 minutes or until browned.
7. Remove beef from pan.
8. Add 1 cup onion, black pepper, salt, paprika, and mushrooms to pan; saut 4 minutes or until tender. Reduce heat to medium.
9. Combine 1/4 cup beef broth and flour in a small bowl, stirring with a whisk.
10. Add broth mixture, beef, remaining 3/4 cup broth, and remaining 1/2 cup water to pan, scraping pan to loosen browned bits. Cover and cook 8 minutes or until sauce thickens.
11. Remove from heat; stir in sour cream, green onions, and butter.
12. Serve beef mixture over egg noodles; sprinkle with parsley.