Creamy Beef and Noodles

6 oz. wide egg noodles
10 oz. lean boneless beef loin, cut into strips
1 onion, thinly sliced
2 cups small white mushrooms
1 TBSP unsalted butter
4 tsp all purpose flour
1 cup low sodium beef broth
1 tsp dijon mustard
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup light sour cream

Cook the noodles according to package directions. Drain and keep warm.

Meanwhile, brown the beef in a nonstick skillet. Transfer the feef to a plate. Spray the skillet with nonstick spray. Saute the onion and mushrooms until browned. Transfer to the plate with the beef.

Melt the butter in the skillet, then sprinkle in the flour. Cook, stirring constantly, until bubbling. Contiune to stir, slowly pour in the broth, then add the mustard, paprika, salt, and pepper. Cook, stirring constantly, until thickened. Stir in the sour cream. Stir in the beef and vegetables and heat to serving temp. Serve over the noodles.

Serves 4

Points per serving: 6