1 tablespoon vegetable oil

1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into very thin strips

1 medium onion, chopped (about 1/2 cup)

3 cloves garlic, minced

1 teaspoon dried parsley flakes

1 3/4 cups Beef Broth or Swanson® Beef Stock

6 ounces sliced mushrooms (about 2 cups)

3 cups uncooked medium egg noodles

1/2 cup sour cream

Chopped fresh parsley

• Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the onion, garlic and parsley and cook until the onion is tender-crisp.
• Stir the broth and mushrooms in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cover and cook for 10 minutes or until the noodles are tender.
• Stir the sour cream in the skillet and cook until the mixture is heated through. Sprinkle with the parsley, if desired.