Hamburger Stroganoff

6 servings (serving size: about 1/2 cup stroganoff, 2/3 cup pasta, and 1 1/2 teaspoons parsley)

8 ............ounces uncooked medium egg noodles 
1 ............teaspoon olive oil 
1 ............pound ground beef, extra lean 
1 ............cup prechopped onion 
1 ............teaspoon bottled minced garlic 
1............. (8-ounce) package presliced cremini mushrooms 
2 ............tablespoons all-purpose flour 
1 .............cup fat-free, less-sodium beef broth 
1-1/4 ...... teaspoons kosher salt 
1/8 ..........teaspoon black pepper 
3/4...........cup reduced-fat sour cream
1 .............tablespoon dry sherry 
3 .............tablespoons chopped fresh parsley

1.         Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. 
2.         Heat oil in a large nonstick skillet over medium-high heat. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add onion, garlic, and mushrooms to pan; cook 4 minutes or until most of liquid evaporates, stirring frequently. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 1 minute or until slightly thick. Stir in salt and pepper.
3.         Remove from heat. Stir in sour cream and sherry. Serve over pasta. Sprinkle with parsley.
TIP :Serve a lightened version of this classic dish with a tossed green salad and sautéed red and green bell pepper strips for a satisfying family-friendly meal.

Heart healthy