• 1 small onion, chopped
• 1 (8 oz.) package fresh, sliced mushrooms
• 3 tbsp. olive oil
• 4 tsp. flour
• 2 (12 oz./340g) cans Roast Beef and Broth
• 2 tbsp. dijon mustard
• 1/2 cup light cream
• 1 cup fat free sour cream
• Salt & Fresh Ground Pepper, to taste
• 6 oz. medium egg noodles, cooked
• 1 tbsp. parsley – or –
• 2 tbsp. fresh, chopped parsley

In a skillet, cook onion and mushrooms in olive oil over medium heat for about 10 minutes. Add flour and cook an additional minute. Drain roast beef, reserving 1 cup of the beef broth. Whisk the beef broth with the mustard, cream and sour cream. Add to skillet and continue to heat until thickened. Add the beef, parsley, salt and pepper. Cook until warmed through, about 5 minutes. Serve over cooked egg noodles. Top with parsley.