Boneless beef top round steak, 3/4 inch thick (about 3/4 pound), cut into very thin strips*
1 can (10 3/4 ounces) cream of mushroom soup
1 3/4 cups beef stock
1/2 cup water
1 large onion, chopped
3 cups uncooked egg noodles
1/2 cup plain yogurt
Chopped fresh parsley
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Let's Make It
Season beef with pepper. Cook beef over med-high heat until well browned, stirring often. Remove from skillet, pour off any fat.
Stir the soup, stock, water and onion in the skillet, heat to boiling. Stir in the noodles. Reduce heat to medium. Cook for 10 minutes or until noodles are tender, stirring often.
Stir the yogurt in the skillet. Return the beef to the skillet. Cook until the mixture is hot and bubbling, stirring often. Sprinkle with the parsley.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.