1 1/2 pounds beef sirloin steak, about 1/2 inch thick 8 ounces mushrooms, sliced (about 2 1/2 cups) 2 medium onions, thinly sliced 1 clove garlic, finely chopped 2 tablespoons margarine or butter 1 1/2 cups beef broth 1/2 teaspoon salt 1 teaspoon Worcestershire sauce 1/4 cup Gold MedalR all-purpose flour 1 1/2 cups fat-free sour cream 3 cups hot cooked egg noodles

1.Cut beef across grain into about 1 1/2x1/2-inch strips.
2.Cook mushrooms, onions and garlic in margarine in 1 0-inch nonstick skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet
3.Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4.Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil).