Ingredients

• 1 1/2 pounds beef sirloin steak, 1/2 inch thick
• 8 ounces fresh mushrooms, sliced (2 1/2 cups)
• 2 medium onions, thinly sliced
• 1 garlic clove, finely chopped
• 1/4 cup butter
• 1 1/2 cups Progresso™ Classic Beef Broth
• 1/2 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 4 1/2 cups uncooked wide egg noodles (about 6 oz)
• 1/4 cup Gold Medal™ All Purpose Flour
• 1 1/2 cups sour cream
• Fresh thyme leaves

Directions

1. Slice the beef across the grain into strips. Soften mushrooms, onion, and garlic in butter, then set the vegetables aside.

2. Brown the beef in the same pan. Add 1 cup broth, salt, and Worcestershire sauce; cover and simmer 15 minutes. Cook the noodles separately.

3. Whisk the remaining ½ cup broth with the flour. Stir into the beef with the cooked vegetables; boil, stirring, for 1 minute.

4. Reduce to low, stir in sour cream, and heat gently for 1–2 minutes without boiling. Serve over noodles.