oz. dried lasagna noodles
oz. boneless beef sirloin, cut into bite-size pieces
T olive oil
c grape tomato
8 oz. pkg. sliced fresh button mushrooms
cloves garlic, minced
14.5 oz. can beef broth
Break noodles in half. In a large pot cook noodles according to package directions. Drain but do not rinse. Meanwhile, sprinkle beef with salt and pepper; toss with flour. In an extra-large skillet heat oil over medium high heat. Add meat, any remaining flour, and the tomatoes to the skillet. Cook for 3-4 minutes or until beef is well browned, stirring frequently. Add mushrooms and garlic to meat in skillet. Cook for 5-6 minutes more. Add beef broth; cook for 3-4 more minutes or until beef is done, mushrooms are tender, and liquid is slightly thickened. Add cooked noodles to skillet; stir gently to coat. Heat through. Serve in pasta bowls.