|Evaporated skim milk||1 Cup (16 tbs)|
|Instant onion mushroom soup dip mix||1 Tablespoon (1 Envelope)|
|Beef mixture||1⁄2 Cup (8 tbs) (Or As Required)|
|Beef sirloin steak||12 Ounce, trimmed of all visible fat and cut into thin bite-size strips|
|Onion||1⁄2 Medium, sliced and separated into rings|
|Garlic||1 Clove (5 gm), minced|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Fat free plain yogurt||8 Ounce (1 Container)|
|Hot cooked noodles||2 Cup (32 tbs)|
To make the SAUCE: In a medium saucepan, use a wire whisk to stir together the milk and cornstarch until smooth.
Then stir in the soup mix.
Bring to a boil over medium heat, stirring constantly.
Remove from the heat.
Cover to keep warm.
To make the beef mixture: Lightly spray an unheated large skillet with no-stick spray.
Add the beef, onions and garlic.
Cook and stir over medium-high heat for 2 minutes.
Add the mushrooms.
Cook and stir about 1 minute more or until the onions and mushrooms are tender.
Reduce the heat to low.
Stir the sauce mixture into the beef mixture.
Then stir in the yogurt.
Cook and stir just until heated through. (Do not overheat because the yogurt will curdle.)
Serve over the hot noodles.
If desired, top with the parsley to garnish.