Lunch: Light and Easy Hamburger Stroganoff

Lighten up a classic in more ways than one! Use leaner, lighter ingredients, and serve it up in just 25 minutes.

Ingredients

4 cups uncooked yolk-free wide egg noodles (8 oz)
1/2 lb extra-lean (at least 90%) ground beef
1/2 cup chopped onion
12 oz fresh mushrooms, halved
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
1 container (8 oz) reduced-fat sour cream
2 tablespoons chopped fresh parsley

Instructions

Cook noodles as directed on package. Drain; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.
Stir in onion, mushrooms, garlic, salt and pepper. Reduce heat to medium. Cover; cook 5 to 8 minutes, stirring occasionally, until vegetables are tender.
Stir in soup and sour cream. Cook, stirring occasionally, until hot. Serve over cooked noodles. Sprinkle with parsley.

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