Beef Stroganoff

8 ounces. beef steak

1 T. margarine

1/4 c. minced onion

2 garlic cloves, minced

2 c. sliced mushrooms

dash each, salt & pepper

1 T. flour

1 c. hot water

2 tsp. each Dijon style mustard and tomato paste

2 packets instant beef broth and seasoning mix

3 T. low fat sour cream

2 T. parsley

2 c. cooked noodles(hot)

On rack in broiling pan, broil meat 2 inches from heat source, turning once until rare; slice into 1/2 inch slices, set aside. In 9 inch skillet heat margarine until hot and bubbly, add onion and garlic, and saut'e briefly, about 1 minute, (DO NOT BROWN).Add mushrooms, salt, pepper and cook stirring occasionally for 3 minutes. Sprinkle with flour and stir quickly to combine; gradually stir in water. Add mustard, tomato paste, and broth mix and cook over medium heat stirring constantly until mixture is slightly thickened. Reduce heat, add sour cream and parsley, and stir to combine. Add steak and cook until just heated through. Serve over hot noodles.