Creamy Beef Noodles

Submitted by Ashley Austin

Creamy Beef Noodles

1 pound beef tenderloin
coarse salt and peper
3 T canola oil
1medium onion thinly sliced
1 pound white mushrooms sliced
1 cup reduced-sodium canned beef broth
1 T dijon mustard
1/2 c sour cream
dash of dill
egg noodles

Slice beef into 2in llong strips, heat 2 T of oil in skillet over high heat. Brown meat in two batches about 1 min per side, set aside. In same skillet, heat remaining oil and add onion. Cook until lightly browned. Add mushrooms, cover and cook about 7 min. Add broth and simmer uncovered until thickened. Stir in mustard and then return meat to mixture. Cook about 2 minutes them remove from heat and stir in sour cream then the dash of dill. Serve over egg noodles.