1 teaspoon olive oil -- * see note 12 ounces lean boneless sirloin steak trimmed and cut into strips 2 cups sliced mushrooms 1/2 cup low sodium chicken broth -- divided 1/3 cup chopped yellow onion 1 clove garlic -- minced 1 1/2 teaspoons paprika 4 ounces wide egg noodles 1/4 cup light sour cream 1/4 cup plain nonfat yogurt 1 teaspoon dried dill 1. In a large nonstick skillet, heat oil over medium-high heat. Add beef; saute until browned, about 2 minutes. Place on a plate. 2. In same skillet over medium-high heat, cook mushrooms and 1/4 cup of broth for 5 minutes. Add the onion and garlic; saute for 3 minutes. Stir in paprika until well blended. Add the remaining broth; cook for 4 minutes. 3. While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt. 4. In a small bowl, combine sour cream and yogurt. Mix well; set aside. Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skillet; heat through. 5. Drain the noodles in a colander. Place on serving p;ates and top with beef mixture. Sprinkle with dill and serve immediately.
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