Creamy Beef, Mushroom and Noodle Soup

This recipe reminds me very much of Beef Stroganoff. It is very hearty and tasty (and tastes much better than this picture looks).


1 medium onion, coarsely chopped (1/2 cup)
2 teaspoons finely chopped garlic
1 pkg (8 oz) sliced fresh mushrooms (3 cups)
1 lb boneless beef top sirloin steak or lean beef stew meat, cut into small cubes
6 1/2 cups low sodium beef broth

1/4 cup ketchup

1/8 teaspoon pepper
2 cups uncooked Ronzoni Smart Taste Extra Wide Noodles
8 oz fat free sour cream

1. In 6 quart stock pot or Dutch oven, cook onion, garlic, and mushrooms 5 to 6 minutes, stirring frequently, until mushrooms are softened.

2. Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling; reduce heat to medium-low. Cover; cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.

3. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently until well blended.

Recipe modified from Betty Crocker