"Streamlined in method but not in taste, beef stock gives this sauteed beef and mushroom recipe full hearty flavor--plus the noodles cook right in the stock!..."
INGREDIENTS
•
1 boneless beef top round steak, 3/4-inch thick (about 3/4 pound), cut into very thin strips see savings
•
ground black pepper see savings
•
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Mushroom Soup see savings
•
1 3/4 cups Swanson® Beef Stock see savings
•
1/2 cup water see savings
•
1 large onion, sliced (about 1 cup) see savings
•
3 cups uncooked egg noodles see savings
•
1/2 cup plain yogurt see savings
•
Chopped fresh parsley see savings