Beef stroganoff

1/2 cup chopped onion
1/2 lb. boneless beef round steak, cut 3/4 inch thick, all fat removed
4 cups uncooked yokeless egg noodles
1/2 can fat-free cream of mushroom soup (undiluted)
1/2 cup water
1 tablespoon all-purpose flour
1/2 teaspoon paprika
1/2 cup fat-free sour cream

In a nonstick frying pan, saute the onions over medium heat until they are translucent, about 5 minutes. Add the beef and continue to cook for another 5 minutes or until the beef is tender and browned throughout. Drain well and set aside.

Fill a large pot 3/4 full with water and bring to a boil. Add the noodles and cook until al dente (tender), 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.

In a saucepan, whisk together the soup, water and flour over medium heat. Stir until the sauce thickens, about 5 minutes.

Add the soup mixture and paprika to the beef in the frying pan. Over medium heat, stir the mixture until warmed through. Remove from heat and add the sour cream. Stir until combined.

To serve, divide the pasta among 4 plates. Top with beef mixture and serve immediately.