|1 lb (450 g) boneless sirloin beef, cut into strips||Salt and pepper, to taste|
|2 tbsp (30 mL) butter||4 cups (1 L) sliced mushrooms|
|1 onion, chopped||1 tbsp (15 mL) paprika|
|3 tbsp (45 mL) all-purpose flour||4 cups (1 L) milk|
|1 cup (250 mL) beef stock||2 tbsp (30 mL) Dijon mustard|
|8 oz (250 g) curly broad egg noodles||2 cups (500 mL) frozen peas or mixed vegetables, thawed|
|1 cup (250 mL) sour cream (light or regular)||Chopped fresh dill or parsley, to taste|
Sprinkle beef strips with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. In large pot, melt half of butter over medium-high heat. Sauté beef, in 2 batches, adding more of the butter as necessary. Transfer beef to bowl.
Add mushrooms, onion, paprika, 1 tsp (5 mL) salt and 1/4 tsp (1 mL) pepper to pot. Cook, stirring, for 10 min or until liquid is released and mushrooms start to brown. Sprinkle with flour; cook, stirring, for 30 sec. Gradually stir in milk, beef stock and mustard; cook, stirring often, until sauce comes to a simmer.
Stir in noodles and return to gentle boil. Reduce heat to low, cover and simmer for 10 min, stirring occasionally. Increase heat to medium-low. Stir in beef and peas; simmer, uncovered, stirring often, for 5 min or until hot and noodles are tender. Remove from heat and stir in sour cream. Serve sprinkled with dill or parsley.