Tasty Tuesday - Lightened Up Beef Stroganoff

I've never made Beef Stroganoff before, but I found this recipe in a recent issue of "Clean Eating" magazine and it looked delicious!  The only change I made was to substitute fat free Greek yogurt for low fat sour cream.  The FF Greek yogurt has a similar taste to the sour cream, but is so much thicker and creamier.  I think next time I make it, I'll roast the mushrooms a little before putting them in to enhance their flavor a bit.

Beef Stroganoff

Ingredients:
1 1/2 cups wide ww egg noodles
4 1/2 tsp evoo divided
2 tbsp white whole wheat flour
1 cup low sodium beef broth
1/3 cup low fat sour cream
1 tsp whole-grain Dijon mustard
1 tsp low-sodium soy sauce
1/4 tsp fine sea salt
1/4 tsp fresh ground pepper
1 1/2 tsp chopped fresh dill or flat-leaf parsley, divided
9 oz beef tenderloin, trimmed of fat, cut into 1 inch pieces
6 shallots, chopped
1 1/2 lbs brown or cremini mushrooms, chopped

Directions:
1.  Cook noodles according to the package directions.
2.  Meanwhile, heat 3 tsp oil in saucepan over med heat. Whisk in flour and cook whisking constantly for one minute. Add broth and bring to a simmer, reduce heat and cook whisking constantly for 3 minutes. Remove from heat and whisk in sour cream, Dijon, soy sauce, salt, pepper and dill. Cover and keep warm.
3.  Heat remaining 1 1/2 tsp oil in a large nonstick skillet over med heat. Cook beef, stirring occasionally until browned on both sides, but still pink in the center, 1 to 2 minutes. Transfer to a plate with a slotted spoon.
4.  Add shallots to skillet and cook over medium heat stirring occasionally, until browned. Add mushrooms and cook, stirring until mushrooms are browned and tender, 7-9 minutes. Return beef, along with any juices and sauce to skillet. Stir.
5.  Transfer noodles to plates or platter and top with beef mixture. Sprinkle with remaining tsp of dill and serve.