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Ingredients You'll Need

1 teaspoon Corn-oil margarine
1 medium Onion; minced
1 pounds Extra-lean ground beef
2 tablespoons Unbleached all-purpose flour
1 Clove garlic; minced
½ teaspoon Salt
¼ teaspoon Each: freshly ground black pepper, paprika
1 can (10 3/4 ounces) condensed low-fat cream of mushroom soup
½ cup Non-fat milk
8 ounces No-yolk wide noodles; cooked according to package directions
Fresh parsley; chives or dill, chopped, for sprinkling


Directions

Melt margarine in large non-stick skillet over low heat. Add onions and cook, stirring, until soft, about 5 minutes. Add ground beef; cook, stirring continuously, until meat is no longer pink. Drain off grease. 2. Stir in flour, garlic, salt, pepper and paprika; cook 5 minutes. Stir in soup and milk. Simmer, uncovered, 10 minutes. Serve over hot noodles with parsley, chives or dill sprinkled on top.


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