French Onion Beef n' Pasta

1 pound beef sirloin steak or beef top round steak, cut into 1-inch pieces (about 1 pound)

1/4 cup all-purpose flour

2 tablespoons olive oil

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

3 cloves garlic, minced

1 teaspoon dried parsley flakes

1/4 teaspoon ground black pepper

6 ounces sliced mushrooms (about 2 cups)

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

1/2 cup dry red wine

2 cups corkscrew-shaped pasta cooked according to package directions (about 4 cups)

1 cup Pepperidge Seasoned Croutons

1 cup shredded Swiss cheese (about 4 ounces)

1.Coat the beef with the flour.
2.Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and and cook until it's well browned, stirring often. Add the onion, garlic, parsley, black pepper and mushrooms and cook until the mushrooms are tender.
3.Stir the broth and wine in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the beef is cooked through.
4.Serve the beef mixture over the pasta. Top with the croutons and cheese.