Creamy Beef & Noodles One Dish Meal

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

Ground black pepper

1 can (10 3/4 ounces)  Condensed Cream of Mushroom Soup

1 3/4 cups Beef Stock  or Beef stock

1/2 cup water

1 large onion, sliced (about 1 cup)

3 cups uncooked egg noodles

1/2 cup plain yogurt

Chopped fresh parsley (optional)

• Season the beef with the black pepper. Cook the beef in a 12-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Stir the soup, broth, water and onion in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium and cook for 10 minutes or until the noodles are tender, stirring often.
• Stir the yogurt in the skillet. Return the beef to the skillet. Cook until the mixture is hot and bubbling, stirring often. Sprinkle with the parsley, if desired.