8 ounces "no-yolk" noodles
6 ounces packaged, pre-sliced mushrooms (about 2 cups)
1 pound 93% lean ground beef
¾ cup nonfat sour cream
1 medium onion, coarsely chopped
2 cloves garlic, chopped
½ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1¼ cups reduced-sodium, fat-free beef broth
2 teaspoons Worcestershire sauce

Bring a 4-quart pot of water to a rolling boil, and cook the noodles according to package directions.

While the water is heating up...

• Coat a 12-inch nonstick skillet with cooking spray.

• Preheat skillet over medium-high heat.

• Add the mushrooms, onion, and garlic, and cook, stirring frequently, for about 7 minutes, or until the onion is soft and the mushrooms are lightly browned.

• Transfer the mixture to a bowl and set aside.

Place the beef in the skillet.

• Cook over medium-high heat, stirring constantly to crumble, for about 4 minutes, or until no pink remains.

• Drain off any excess fat.

• Stir the mushroom mixture into the beef.

• Sprinkle with the black pepper and flour, and cook, stirring constantly, for 2 minutes.

• Stir the broth into the beef, and bring to a boil.

• Cook, stirring frequently, for 3 to 4 minutes, or until the mixture has thickened.

• Stir in the Worcestershire sauce.

• Reduce the heat under the skillet to low, and wait until the mixture is no longer boiling.

• Slowly stir in the sour cream, and heat for a minute or 2, or just until hot.

Drain the noodles well.

• Divide among individual serving plates.

• Top with the Stroganoff.

Serve immediately.