Creamy beef & mushroom with noodles

By Steph

Ingredients

• 1 Tbsp. canola oil, divided
• 1 lb. boneless beef sirloin steak (3/4 inch thick), cut into strips
• 3 cups yolk-free whole wheat eagg noodles, uncooked
• 1/4 C. Kraft light zesty italian dressing
• 2 onions,chopped
• 1/2 lb. fresh mushrooms, sliced
• 3 Tbsp. minced garlic
• 3 Tbsp. paprika
• 3/4 C. fat-free reduced-sodium beef broth
• 1 C frozen peas
• 1/2 C. Breakstone's reduced fat or Knudsen light sour cream
• 1 small tomato, chopped

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Heat 1 1/2 tsp. oil in large nonstick skillet on medium-high heat. Add half the meat; cook and stir 1 to 2 min. or until evenly browned. Transfer to bowl. Repeat with remaining oil and meat.
Cook noodles as directed on package, omitting salt. Meanwhile, heat Italian dressing in same skillet on medium heat. Add next 4 ingredients; cook 12 min. or until vegetables are crisp-tender, stirring occasionally. Stir in broth and peas; simmer 2 min. or until peas are tender. Add meat; cook 1 to 2 min. or until heated through, stirring occasionally. Stir in sour cream until well blended.
Drain noodles. Serve topped with meat mixture and tomatoes.