One-Dish Creamy Beef and Noodles

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!

Recipe from Campbell's
One-Dish Creamy Beef and Noodles
10 mins
35 mins
by 4.5 28  people
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Beef, Pasta, Rice and Noodles, Round Steak, Steak
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  • 1 boneless beef top round steak, 3/4-inch thick (about 3/4 pound), cut into very thin strips
  • ground black pepper
  • 1 10 3/4 ounce can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
  • 1 3/4 cups Swanson® Beef Stock
  • 1/2 cup water
  • 1 large onion, sliced (about 1 cup)
  • 3 cups uncooked egg noodles
  • 1/2 cup plain yogurt
  • Chopped fresh parsley
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Season the beef with the black pepper. Cook the beef in a 12-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Stir the soup, stock, water and onion in the skillet and heat to a boil. Stir in the noodles. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring often.
Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
Stir the yogurt in the skillet. Return the beef to the skillet. Cook until the mixture is hot and bubbling, stirring often. Sprinkle with the parsley.
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