INGREDIENTS
2 tbsp
canola oil
1 1/2
lbs beef petite shoulder cut into bite size pieces (or beef tenderloin)
8 oz
white button mushrooms
1/2
medium onion chopped
2 cloves
minced garlic
1/2 tsp
onion powder
1 tsp
dried parsley
2 cups
low sodium beef broth
2 tbsp
Worcestershire sauce
3 tbsp
flour
4 oz
cream cheese softened
2/3 cup
sour cream
8 oz
egg noodles COOKED
1 1/2 tbsp
fresh chopped parsley
Salt and pepper