1 clove garlic, peeled, ends removed, finely chopped
1 sm. onion, chopped
1 tbsp. oil
1 lb. lean beef tenderloin, sliced in strips thinly
8 oz. fresh mushrooms, cleaned, sliced
1 1/2 c. beef broth, divided into 1 c. & 1/2 c.
1 tsp. Worcestershire sauce
1 tsp. paprika
3 tbsp. flour
1 c. low fat plain yogurt

In large skillet, lightly brown garlic and onion in oil. Add beef strips and brown quickly over medium high heat. Add mushrooms, heat until mushrooms are lightly brown. In a medium bowl, stir together 1 cup broth, Worcestershire sauce and paprika. Add to beef strips, heat to boiling. Reduce heat, cover and simmer approximately 10 minutes. In a container with lid, shake remaining 1/2 cup of broth with flour. Gradually stir broth-flour mixture into the beef. Heat to boiling, stirring constantly. Boil and stir 1 minute, reduce heat. Stir in yogurt. Heat thoroughly. Serve over hot, cooked egg noodles. 6 servings.