Hamburger Stroganoff

Ingredients 

• 8 ounces uncooked medium egg noodles 
• 1 teaspoon olive oil
• 1 pound ground beef, extra lean
• 1 cup prechopped onion 
• 1 teaspoon bottled minced garlic
• 1 (8-ounce) package presliced cremini mushrooms
• 2 tablespoons all-purpose flour
• 1 cup fat-free, less-sodium beef broth 
• 1 1/4 teaspoons kosher salt
• 1/8 teaspoon black pepper
• 3/4 cup reduced-fat sour cream 
• 1 tablespoon dry sherry
• 3 tablespoons chopped fresh parsley

Instructions 

1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.
3. Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.

Nutrition

• Amount per serving: about 1/2 cup stroganoff, 2/3 cup pasta, and 1 1/2 teaspoons parsley 
• Calories: 322
• Fat: 9.8g
• Protein: 23.9g
• Carbs: 35.1g
• Cholesterol: 82mg
• Fiber: 2.1g