1 1/2 lb. round steak
1 (16 oz.) margherite noodles
3/4 c. salad oil
1 tsp. salt
Instant meat tenderizer
1 med. onion, sliced
1 (13 3/4 oz.) can beef broth
1 (4 oz.) mushroom stems and pieces, undrained
2 tbsp. dry sherry
2 tbsp. soy sauce
3 tbsp. cornstarch
1 (7 oz.) pkg. frozen snow peas, thawed

About 1 hour before serving:

Prepare noodles; drain. In large skillet, non-stick finish, medium heat, 1/2 cup salad oil, cook noodles until lightly browned, about 20 minutes, turning occasionally with pancake turner.

Meanwhile, sprinkle meat until tenderizer. Cut lengthwise in half, then crosswise into thin strips. In another large skillet, medium high, 1/4 cup salad oil, cook meat and onion until browned, stirring constantly. Stir in broth, mushrooms, with their liquid, sherry and soy sauce.

In cup stir 1/2 cup cold water and cornstarch, gradually stir into mixture; continue cooking until thickened, stirring. Add snow peas and cook until heated through. Serve meat mixture over noodles. 6 servings.