Yield: 4 servings
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8 ounces (5 cups) wide egg noodles, uncooked
1 tablespoon olive oil
1 pound boneless sirloin steak,cut into thin strips
8 ounces (3 cups) fresh mushrooms, sliced
1 large onion, sliced
2 garlic cloves, minced
3 teaspoons paprika
1 (8 ounce) can tomato sauce
1/4 cup sour cream
1 teaspoon floor
2 tablespoons chopped fresh parsley

Cooking time: 35 minutes
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Cook noodles to desired doneness as directed on the package.
Drain; cover to keep warm.
Heat oil in large skiller over medium-high heat until hot.
Add half of beef to skillet; cook and stir 3-4 minutes or until browned.
Remove beef; set aside.
Repeat with remaining beef strips.
Add mushrooms, onion and garlic to skillet; cook and stir over medium heat 2-3 minutes or until vegetables are tender.
Return beef to skillet.
Add paprika; mix well.
Cook 1 minute.
Stir in tomato sauce.
In a small bowl, combine sour cream and flour.
Add to beef mixture; cook 1 minute or until thoroughly heated.
If mixture becomes too thick, sit in 1-2 tablespoons of water.
Add parsley to noodles; toss well.
Serve beef mixture over noodles.

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