1 tbsp vegetable oil
1 lb lean inside round or sirloin steak, cut into 3 x 2 inch (7.5 cm x 5 cm) strips
1 lb mushrooms, sliced (about 4 cups) or 1 can sliced mushrooms drained
1 medium onion, sliced
1 package (12 oz/375 g) broad egg noodles
2 cups water
2 tbsp apple juice
1 can (10 oz/284 mL) low fat cream of mushroom soup
1 pepper
1 cup light sour cream (5% milk fat)
2 tbsp chopped fresh parsley (optional)
In large nonstick skillet, heat oil over medium-high heat; add steak and saute for 3 to 5 minutes or until no longer pink. Remove from pan and set aside.
Add mushrooms and onion to skillet; saute for 6 to 8 minutes or until moisture has evaporated.
Meanwhile, in large pot of boiling water, cook noodles according to package directions. Drain.
Meanwhile, add water, apple juice, soup and pepper to skillet; reduce heat and simmer for 2 minutes. Return meat to pan and simmer for 1 minute or until heated through.
Turn off heat. Stir in sour cream, and parsley (if using); heat through but do not boil. Serve over noodles.