Creamy Beef Stroganoff

Indulge yourself in velvety rich stroganoff, but don't worry - the richness comes from nonfat sour cream.

2 tsp olive oil
12 ounces lean boneless sirloin steak, trimmed and cut into strips
2 cups sliced mushrooms
1/2 cup chicken broth, divided
1/3 cup chopped onion
1 clove garlic, minced
1 1/2 tsp paprika
4 oz wide egg noodles
1/4 cup nonfat sour cream
1/4 cup plain nonfat yogurt
1 Tbsp chopped fresh dill or 1 tsp dried dillweed

In a large nonstick skillet, heat oil over medium-high heat. Add beef; saute, until browned, about 2 minutes. Place on a plate. In same skillet over medium-high heat, cook mushrooms and 1/4 cup of broth for 5 minutes. Add the onion and garlic; saute for 3 minutes. Stir in paprika until well blended. Add the remaining broth; cook for 4 minutes While the mushroom mixture is simmering, cook noodles according to pkg directions, but do not add salt.

In a small bowl, combine sour cream and yogurt. Mix well; set aside. Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently. Stir sour cream mixture into skillet; heat through.

Drain the noodles in a colander. Place on serving plates and top with beef mixture. Sprinkle with dill and serve immediately.
Serves 4