Beef and Mushroom Stroganoff

2 Tbs flour
1/4 tsp salt
1/8 tsp pepper
3/4 lb beef tenderloin OR boneless sirloin steak; cut into 1/2 inch cubes
1 cup beef broth
1 tsp oil
1 medium onion; sliced
1 8 oz package sliced fresh mushrooms; about 3 cups
1/2 cup nonfat sour cream
8 oz egg noodles, about 4 1/2 cups

In shallow dish or plastic food storage bag, combine flour, salt and pepper; mix well. Add beef; toss to coat. Remove beef from bag; place on plate. In small bowl, combine broth and remaining flour mixture from bag; blend well. Set aside.

Spray medium nonstick skillet with nonstick cooking spray. Add oil; heat over high heat until hot. Add beef; cook and stir 2 minutes. Reduce heat to medium-high. Add onion; cook and stir 2 minutes. Add mushrooms; cook 4 minutes stirring occasionally. Stir in broth mixture; bring to a boil. Reduce heat; simmer 5 minutes to blend flavors. Remove skillet from heat; stir in sour cream.

Pour mixture into freezer container; cover tightly. Refrigerate until completely cooled. Store in freezer until ready to use.

To serve, cook noodles to desired doneness as directed on package. Drain; cover to keep warm.

Meanwhile, thaw and heat beef mixture, place mixture in microwave save dish; cover with vented microwave-safe plastic wrap. Microwave on HIGH for 5 minutes. Break mixture into pieces with spoon. Microwave on MEDIUM for an additional 6 to 9 minutes or until thoroughly heated, stirring once halfway through heating. Serve beef mixture over noodles.

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