Ingredients

8 ounces yolkless egg noodles
2 tablespoons flour
2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 pound well-trimmed top round of beef, cut into 1/4-inch thick slices
1 tablespoon olive oil
4 cups sliced mushrooms
3/4 cup reduced-sodium beef broth
4 scallions, cut into thin strips
1/4 cup reduced-fat sour cream
1 teaspoon Worcestershire sauce

Directions

In a large pot of boiling water, cook the noodles until tender. Drain well.

Meanwhile, in a sturdy plastic bag, combine the flour, paprika, salt and pepper. Add the beef to the bag, tossing to coat.

In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the beef and mushrooms; cook until the mushrooms are tender, about 5 minutes. Add the broth and scallions, bring to a simmer, and cook until the sauce is slightly thickened, about 3 minutes.

Remove the skillet from the heat; stir in the sour cream and Worcestershire sauce. Divide the noodles among 4 plates; spoon the beef mixture alongside, and serve. Makes 4 servings.

Note: Removing the pan from the heat before stirring in the sour cream prevents the sauce from curdling.

Nutrition facts per serving: 10 g fat, 406 cal., 2.7 g saturated fat, 49 g carbo., 32 g pro., 54 mg chol., 509 mg sodium.