2 cups uncooked egg noodles
Cooking spray
1 pound top sirloin steak, cut into 3/4-inch pieces
1 tablespoon butter
2 tablespoons finely chopped shallots
1 (8-ounce) package presliced baby bella mushrooms
1 teaspoon minced garlic
1 tablespoon lower-sodium soy sauce
3 tablespoons all-purpose flour
1 1/2 cups fat-free, lower-sodium beef broth
1/2 teaspoon black pepper
1/4 teaspoon salt
3 fresh thyme sprigs
1 teaspoon fresh thyme leaves (optional)

2 cup s uncooked egg noodles 1 pound top sirloin steak, cut into 3/4-inch pieces 1 tablespoon butter 2 tablespoons finely chopped shallots 1 (8-ounce) package presliced baby bella mushrooms 1 teaspoon minced garlic 1 tablespoon lower-sodium soy sauce 3 tablespoons all-purpose flour 1 1/2 cups fat-free, lower-sodium beef broth 1/2 teaspoon black pepper 1/4 teaspoon salt 3 fresh thyme sprigs 1 teaspoon fresh thyme leaves (optional)

1. Cook noodles according to package directions, omitting salt and fat; drain.

2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.

3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.