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1 Tbsp. Worcestershire sauce, to taste

2 Tbsp. Olive Oil

1 large onion, chopped

14-oz mushrooms, no salt added

3 cans 10 1/2 oz beef broth, fat free

12-oz. No yolk, extra wide, egg noodles

16-oz. Light sour cream

2 lbs. cubed stew meat, trimmed of fat,

1/4 tsp. garlic powder

Trim fat from meat, and slice into thin, short strips. Season meat with a dash of salt and pepper.  Place meat and onion in oil, brown. Add (only "2 cans" beef broth) garlic powder and Worcestershire sauce - to taste. Simmer meat covered, for 30 minutes. Add mushrooms and simmer an additional 5 minutes. In separate bowl, add 2 tsp. of Cornstarch with 1/4 cup of water. Take meat out of pan and set aside. Whisk in cornstarch mixture, stir frequently to prevent lumping. Remove pan from the heat and allow it to stop simmering then stir in the Sour Cream and return to heat stirring frequently for 1 minute. Add meat back into gravy, warm on  low heat and serve over cooked noodles.

NOTE: Pour 1 can beef broth in noodle water to flavor noodles, cook according to package directions. Drain. Spoon lower fat stroganoff over noodles.

Serves 6