1 lb. boneless beef round steak, cut 3/4 inch thick
2 tbsp. butter, divided
1/2 c. onion, chopped
1 can Campbell's cream of mushroom soup
1/2 tsp. paprika
1/2 c. sour cream or plain yogurt
Hot cooked noodles
Chopped fresh parsley for garnish

Slice beef across the grain into very thin strips. In skillet over high heat, in 1 tablespoon hot butter, cook 1/2 the beef and 1/2 the onion until beef is no longer pink and onion is tender; set aside. Repeat with remaining butter, beef and onion. Return meat mixture to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat through. Serve over noodles. Garnish with parsley.