"Lite" Beef Stroganoff

I decided to try and make beef stroganoff tonight, and might I say it was pretty delicious! My one complaint was that I didn't cook the beef long enough, so it was pretty tough. But besides that, Jonathan and I really enjoyed it. :)
As usual, I got the recipe off of Mr. Food (thanks mom!)

Serves: 6

Cooking Time: 35 min

Ingredients

• 1 pound no-yolk egg noodles
• 1 1/2 pounds boneless beef top sirloin steak, well trimmed and thinly sliced across the grain
• 1 small onion, chopped
• 8 ounces fresh mushrooms, sliced
• 1 (10-¾ ounce) can condensed reduced-fat cream of mushroom soup
• 1 cup dry white wine
• 1/8 teaspoon black pepper
• 1/2 cup reduced-fat sour cream
• 2 tablespoons chopped fresh parsley

Instructions

1. Prepare noodles according to package directions; drain, rinse, drain again then set aside and cover to keep warm.
    
2. Coat a nonstick skillet with cooking spray, brown beef and onion over medium-high heat 5 to 7 minutes or until no pink remains in steak and onions are tender, stirring occasionally. Add mushrooms and cook 3 minutes, or until tender. Reduce heat to medium-low and stir in soup, wine, and pepper; simmer 25 minutes, or until meat is tender. Add sour cream and parsley, and cook 1 minute, or until heated through. Do not boil.
    
3. Serve over warm noodles.

Notes

If you prefer a saltier flavor, as we do, then add 1/2 teaspoon salt when you add the pepper.

I tweaked the recipe a bit though.

Instead of white wine I used a cup of beef broth. And my noodles were also whole wheat.

I also used canned mushrooms and dried parsley.

I'm pleased with how it turned out though, and would recommend it to others :)