• 5 ounces wide egg noodles, uncooked
• 1 Tbs. plus 1 tsp. vegetable oil
• 2 beef round tip steaks, cut 1/8 inch to 1/4 inch thick, cut lengthwise in half and then crosswise into 1 inch strips
• 1 clove garlic, crushed
• 1/2 lb. mushrooms, sliced
• 1 package brown gravy mix
• 1 cup cold water
• 1/4 cup sour cream

Cook noodles in a large pan of boiling water 10 minutes, or until al dente. Drain and keep warm. Heat half the oil in a heavy nonstick skillet over medium high heat. Add beef and garlic, in batches if necessary, and stir fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet.

Season with salt and pepper to taste. In same skillet, cook mushrooms in remaining oil 2 minutes or until tender, stirring occasionally. Remove skillet from heat. Add gravy mix and water and blend well. Return to heat and bring to a boil. Reduce heat to low. Simmer 1 minute or until sauce is thickened, stirring frequently. Return beef to skillet. Heat through. Serve over noodles and top with sour cream.

Per serving: calories 352, fat 16.2g, 41% calories from fat, cholesterol 73mg, protein 19.4g, carbohydrates 32.3g, fiber 2.3g, sugar 1.5g, sodium 310mg, diet points 8.4.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.6, Fruit: 0.0, Bread: 1.9, Lean meat: 1.7, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Burgundy, Chardonnay, or Cabernet Sauvignon.