1 lb. lean, boneless sirloin steak
Vegetable cooking spray
1/2 c. chopped onion
1 tsp. beef flavored bouillon granules
1 c. hot water
1 tbsp. butter
2 tbsp. all purpose flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. low fat sour cream
3 c. hot cooked wide noodles (cooked without salt or fat)
2 tbsp. minced fresh parsley
Fresh parsley sprigs (opt.)

Trim fat from steak; partially freeze steak. Slice steak diagonally across grain into thin strips and set aside.

Coat a 10" skillet with vegetable cooking spray and place over medium high heat until hot. Add steak, sliced mushrooms and chopped onion; saute 6 minutes. Remove steak mixture from skillet; set aside and keep warm. Wipe dripping from pan with paper towel.

Combine bouillon and water; stir and set aside. Melt butter in skillet over low heat; add flour; stirring until smooth. Cook about 1 minute, stirring constantly. Gradually add bouillon mixture; cook over medium heat, stirring constantly with a wire whisk until mixture is thick and bubbly. Stir in dry sherry, salt and pepper. Reduce heat, and cook about 5 minutes. Add steak mixture and cook an additional minute. Remove from heat and let stand 30 seconds. Stir in sour cream.

Combine noodles and parsley; toss well. Serve steak mixture over noodles. Garnish with parsley sprigs, if desired.

Makes 6 servings.