Ingredients
1 tablespoon cornstarch1 envelope onion mushroom soup mix1/4 teaspoon salt1/4 teaspoon pepper1 cup fat-free evaporated milk1 pound beef top sirloin steak, cut into thin strips2 teaspoons canola oil1/2 medium onion, sliced and separated into rings1 garlic clove, minced1-1/2 cups sliced fresh mushrooms1 cup fat-free plain yogurtHot cooked noodles1 tablespoon minced fresh parsley
Preparation
In a large saucepan, combine the first four ingredients. Gradually stir in the milk until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; keep warm.
In a large nonstick skillet, brown beef in oil until no longer pink. Add onion and garlic; cook and stir for 2 minutes. Add mushrooms; cook 1 minute longer or until mushrooms are tender.
Reduce heat to low; stir in yogurt and reserved sauce. Cook and stir for 3-5 minutes on low until heated through. Serve with noodles; sprinkle with parsley.
