Light & Easy Hamburger Stroganoff

By EdieK

Enjoy this dish with a lettuce salad tossed with red pepper strips, cucumber slices and an herbed vinaigrette dressing.

Ingredients

• 4 cups uncooked yolk-free wide egg noodles ( I use whole wheat)
• 1/2 lb extra-lean ground beef
• 1/2 cup chopped onion
• 12 oz fresh mushrooms, halved
• 1 clove garlic, finely chipped
• 1/4 tsp salt (I don't bother with salt, because there's salt in the soup
• 1/4 tsp pepper
• 1 can condensed low fat cream of mushroom soup
• 1 8oz container reduced-fat sour cream
• 2 Tbsp chopped fresh parsley

Preparation

Step 1

1. Cook noodles as directed on package. Drain; cover to keep warm.

2. Meanwhile, in 12-inch non-stick skillet, cook ground beef over medium-high eat, stirring frequently, until thoroughly cooked;drain.

3. Stir in onion, mushrooms, garlic, salt and pepper. Reduce heat to medium. Cover; cook 5 to 8 minutes, stirring occasionally, until vegetables are tender.

4. Stir in soup and sour cream. Cook, stirring occasionally, until thoroughly heated. Serve over cooked noodles. Sprinkle with parsley.